A neighbor made this for me one time and gave me the recipe. It’s since been tweaked and made about a thousand times. I love how quick, easy and flavorful it is – plus it’s very healthy. Sometimes I use couscous, sometimes quinoa. Both work great. It takes me about 30 minutes from start to finish to make this.

2 tsp canola or olive oil
1 chopped red bell pepper (can also do an orange pepper)
1 chopped large sweet yellow onion
2 garlic cloves, minced or pressed (or 1tsp garlic powder)
1 teaspoon ground coriander
1/2 teaspoon turmeric (or curry powder if you don’t have tumeric)
2 cups of vegetable or chicken stock
3/4 pound of firm or medium firm tofu, cut into little cubes (smaller than 1/2 inch)
1/2 pound shelled precooked tail-off frozen shrimp
1-2 cups frozen peas (I like lots of peas)
1 cup quick-cooking couscous (or 1 cup quinoa)
1 tsp salt (or more, to taste)
ground black pepper (to taste)

Optional: coursely chopped or slivered toasted almonds, chopped fresh parsley, lemon wedges

Put everything down through the turmeric into a large saute or frying pan and stir together over medium high heat until onions are limp. Add stock and bring to a boil. Add everything else and if you’re using couscous, just turn off the heat and let it sit for about 5 minutes, then stir. If you’re using quinoa, turn stove down to a simmer and let it cook for about 15 more minutes or until the little circles on the quinoa start to separate and the grains are soft.

Serve with chopped almonds, parsley and lemon on top if you like.

Great hot, warm, or at room temperature. Can be served as a main dish or side dish.