1/2C Israeli couscous (whole-wheat preferably)
1/2T Olive oil
1/2 Red onion, diced
1 Large clove of garlic
3/4C Water

1/3C Black olives, halved
1T Capers, chopped if large
1-2T Chopped fresh parsley
Salt + Pepper
1/2T Lemon juice
Drizzle of olive oil (optional)

Nutty Crusted Tofu:

(Adapted from The Vegan Foodie)

1/2 400g/1lb Pkg Tofu, drained and pressed for at least 30 minutes, then cut in to 4 triangles

For the Marinade:

1 1/2T Tamari
2T Vegetable broth
1T Dijon mustard
1t Tomato paste
2T Fresh orange juice
1/2T Olive oil

For the Crust:

1/2C Cashews (or other nuts)
3T Flour (any kind)
1t Dried Italian herbs (i.e. oregano, basil, thyme)
Dash of paprika
Salt + Pepper

Roasted Red Pepper Sauce:

2 Medium red peppers
1 Large clove of garlic
1-2T Vegetable broth
1T Olive oil
1/2t Agave nectar
1t Red wine vinegar
Large pinch of salt