2 jalapeños, seeded and cored
2 cups (470 ml) water
1 cup (173 g) uncooked pearl couscous (Israeli couscous)
6 ounces (170 g) extra-firm tofu or tempeh, finely chopped (optional)
1/2 papaya, finely diced1/4 cup (30 g) dried cranberries
1/4 cup (64 g) sunflower seeds
2 tablespoons (30 ml) fresh lemon or lime juice
2 teaspoons rice vinegar
1 teaspoon agave nectar
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
PREHEAT OVEN to 350°F (180°C, or gas mark 4). Roast jalapeños in oven for 30 minutes.
While jalapeños are roasting, prepare couscous by bringing 2 cups water to a boil. Add couscous, stir, remove from heat, cover, and let sit for about 20 minutes to absorb liquid. Fluff with a fork.
Once jalapeños are roasted and cool enough to touch, finely dice them. In a large mixing bowl, combine remaining ingredients with jalapeños and couscous.
YIELD: 8 side-dish servings