Using the microwave or a teapot, bring 1¼ cups water to a boil. Add into a medium-sized heatproof container, along with couscous.
Stir together and cover with a lid or very tightly with plastic wrap. Let couscous sit for 10 minutes.
You might imagine that Rhode Island farms are quiet in the colder seasons. But at wintertime farmers’ markets, there is a surprising bounty of local vegetables, including carrots, beets, turnips, squash, lettuce, kale, Swiss chard, radishes, and much more.
Preheat oven to 375 degrees.
Scrub sweet potatoes, cut into fries or wedges, and toss with olive oil in a bowl.
Place in a single layer on baking sheet and bake for 35-45 minutes until golden brown.
Heat oil in a large nonstick pan. Add chicken, and sauté for about 3 minutes or until lightly browned.
Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.
In a blender, combine all sauce ingredients and blend until smooth. Set aside.
In wok or large skillet, heat oil and stir-fry tofu cubes over high heat until golden brown, 5-7 minutes. Remove tofu and set aside.
To boil, place sweet potato chunks in pan. Cover with water and bring to a boil. Cover pot and simmer until tender, about 15 minutes. Drain pot, then mash sweet potatoes and combine with salt.
In a large pot, cook pasta according to package directions.
Meanwhile, in a large skillet, sauté garlic in olive oil over medium-high heat for 1-2 minutes. Stir in basil, thyme, oregano, and pepper and sauté 1 minute.