Toasted Pearl Couscous with Butternut Squash and Dates

INGREDIENTS

1 cup pearl (Israeli) couscous

2 Tbsp  EVOO
small onion, minced
2 cloves garlic, minced
pinch cayenne pepper
1 Tbsp tomato paste
1/2 tsp salt
1 tsp cumin seeds

1/4 tsp smoked paprika
1 lb peeled butternut squash, cut into small cubes (your choice on size, smaller cooks faster)
1/2 cup chopped up dates (or dried apricots)
2 cups chicken or vegetable broth
1/2 cup water 
14 oz can high quality whole tomatoes, pureed with a stick blender
2 small plum tomatoes, cored and finely chopped
extra EVOO
1/4 cup chopped parsley
toasted pumpkin seeds
pepper

DIRECTIONS

In a dry frying pan, toast the couscous over medium heat with constant stirring until about half of the couscous has started to brown.  Transfer the couscous to a bowl and set aside.

In a Dutch oven over medium heat, combine the EVOO, onion, cayenne pepper, tomato paste, salt, cumin seeds, and paprika.  Stir occasionally until the onion is softened.  Add the garlic and sauté one minute, then add the squash, dates, pureed tomatoes, broth, couscous, and water.  Bring to a boil, then reduce heat to low, cover, and simmer until squash and couscous are both tender.  Add the chopped tomatoes and let sit for a minute or two until they are heated through. Taste and adjust the seasonings with salt and pepper if necessary, then drizzle with more EVOO and sprinkle with parsley and pumpkin seed

Thai Fried Rice

 Ingredients

firm tofu

5 cups cooked and cooled jasmine rice

2 carrots - peeled, cut in half lengthwise, then cut into 1/4 “ pieces.  Cook in salted simmering water until almost tender then drain

4 cloves garlic, minced

1/2 - 1 red chili pepper, sliced in half and seeds and membrane removed.  slit halves into small pieces.

2-3 baby bok choy, cleaned, dried, stems and leaves separated and sliced into thin pieces.

1 tomato, chopped

3-4 scallions, both white and green parts, sliced thinly

sauce:  

2 Tbsp Braggs amino or fish sauce

1 Tbsp garlic chili sauce or sriracha

1 Tbsp oyster sauce

1 Tbsp tamarind paste

2 tsp brown sugar

1 tsp peanut butter

1. Press tofu to get rid of excess moisture.  Cut into cubes, dust all sides with cornstarch, then shallow fry until crispy and brown   Keep warm on a rack in oven
2. Combine all sauce ingredients in bowl and set aside
3. Heat 1 Tbsp oil in non-stick pan.   Add garlic and chilies and stir-fry for 30 sec.  Add bok choy stems and stir fry for 2 min.  Add bok choy leaves and stir fry another 30 sec.
4. Add rice and sauce mix, tomato, carrots,  and chopped scallions.  cook all by scooping up and mixing for several minutes until heated throughout.  Add tofu cubes and mix together thoroughly.  Squeeze 1/2 lime over rice and mix.
   
   Serve with thinly cut cucumbers, chopped cilantro, sliced hot peppers, lime wedges