Moroccan Chick'n or Tofu, and Couscous

Moroccan Chick'n or Tofu, and Couscous

Serves 4 to 6

• Olive oil as needed
• 1 to 1 1/2 packages (4 to 6 pieces) Gardein Chick'n Scallopini, OR 1 block extra-firm tofu, drained and pressed 
• 1/2 cup diced onion
• 1 clove garlic, minced
• 2 cups water
• 1 (15 ounce) can diced tomatoes
• 2 teaspoons vegetable bouillon
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• 1/4 teaspoon salt
• Cayenne to taste, optional
• 1 pound cubed butternut squash
• 1/2 cup raisins
• 1 cup plain couscous
• 1 cup frozen peas

IF USING CHICK'N: Heat a small amount of oil in skillet and lightly brown Chick'n cutlets on both sides; transfer to a plate and set aside. Add oil to skillet if needed. Sauté onion until translucent, 3 minutes. Add garlic and cook until aromatic, 1 minute. Add water, tomatoes, bouillon, cumin, cinnamon, paprika, salt, and cayenne if using. Mix well, then add squash and raisins and mix again. Bring to a boil, cover, and simmer 15 to 20 minutes. Stir in couscous. Add peas on top, then Chick'n. Cover, turn off heat, and let stand 5 minutes; serve.

IF USING TOFU: Preheat oven to 450 degrees F. Line 1 baking sheet per block of tofu with nonstick foil or regular foil lightly brushed with oil. Cut each block into 24 cubes. In a large bowl toss cubes with oil to coat. Place cubes on prepared baking sheet. Bake 15 minutes; turn cubes and bake until golden, 15 minutes longer. Meanwhile, heat a small amount of oil in a skillet  and sauté onion until translucent, 3 minutes. Add garlic and cook until aromatic, 1 minute. Add water, tomatoes, bouillon, cumin, cinnamon, paprika, salt, and cayenne if using. Mix well, then add squash and raisins and mix again. Bring to a boil, cover, and simmer 15 to 20 minutes. Stir in couscous. Add peas on top. Cover, turn off heat, and let stand 5 minutes. Stir in tofu, and serve.