Garden Veggie Couscous

I'm a fan of quick-n-easy dishes that satisfy quickly and make plenty, like this veggie couscous:

1 cup couscous (large/middle-eastern/israeli)
2 half-inch slices firm tofu, cubed
1 small summer squash
1 cup cut baby-bella mushrooms
1 medium onion, cut small
1/2 cup leftover sugar snap peas, cut in pieces
3 cloves garlic, minced
oregano
marjoram
red pepper flakes
sea salt and black pepper to taste

(makes 3 portions :)

As usual, sauté the garlic and onion a while, then add the herbs and veggies. Fry that on medium, stirring, until it starts to soften up (5-8 minutes). Add a 1/4 cup of water as the veggie juices dry up and keep frying. Okay, now add 1 and 1/2 cups of water and the couscous and stir it up. Cook that for five minutes, stir, put a lid on it and turn off. Let sit for 10 minutes. Yum!