Tomato Basil Israeli Couscous

Israeli couscous is a tiny pasta that works well in both hot dishes and cold salads. I fell in love with it a while ago when I paired the couscous with zucchini. I usually throw in dried cranberries to make a sweet and salty side dish with lots of texture. Tonight since I have some fresh basil on hand I decided to transform this Middle Eastern pasta into an Italian inspired dish with tomato and garlic. I hope you enjoy this quick and easy light meal!

Tomato Basil Israeli Couscous
1 C Israeli couscous
1 1/4 C water
4 small (or 2 large) zucchini (cut in half, then sliced into crescents)
8 Campari tomatoes (cut in half)
8 garlic cloves (chopped)
8 basil leaves (chiffonade)
1 package Wildwood baked tofu (cut into cubes)
Earth Balance butter
sea salt
fresh ground black pepper

1. Preheat oven to 375 F. 
2. Place zucchini on one half of a large baking sheet and tomatoes on the other half. Drizzle on EVOO and sea salt, pepper and garlic. Toss. Bake in oven for 20 minutes or until it reaches desired tenderness. Flip once during baking.
3. In a medium-large saucepan and 1 Tbsp Earth Balance and heat to medium. Add couscous and toast until brown, stirring constantly.
4. Add boiling water and stir. Put llid on saucepan and let sit for 8 minutes.
5. Add baked veggies and tofu cubes to saucepan (including "pan drippings"). Stir over low heat. Add basil in last minute of cooking.
6. Serve with more fresh basil and nooch or Parma