SAVORY TOFY AND VEGETABLES OVER TOMATO COUSCOUS

1-6 oz jar marinated artichoke hearts (do not drain the liquid out!)
1-14 oz pkg extra firm tofu, drained and cubed
1 tsp. ground cumin
1 tsp. black pepper, divided
2 tbsp. extra virgin olive oil
4 medium carrots, thinly sliced
2 medium leeks, thinly sliced
1-14.5 oz can diced tomatoes
1 c. plain couscous
2 cloves garlic, minced

combine artichokes and their liquid, tofu, cumin, and 3/4 tsp. pepper in a nonstick skillet. cook over high heat for 5 minutes or until liquid evaporates, stirring constantly. transfer to a bowl and set aside.

heat oil in same skillet over med-high heat. add carrots, leeks, and remaining 1/4 tsp. pepper. cook 10 min, or until carrots are tender and leeks are lightly browned, stirring occasionally.

meanwhile, bring tomatoes with their liquids and 2/3 c. water to a boil in a saucepan. stir in couscous, cover, and remove from heat. let stand 5 minutes and then fluff with a fork.

add garlic and reserved tofu mixture to vegetable mixture in skillet. cook 3 min. over med. heat, or until heated through and garlic is fragrant.

serve tofu and vegetables over tomato couscous.