Couscous Paella

2 T Olive Oil
1 pound chicken breast
1/2 pound firm tofu
3/4 tsp salt
2 cups chicken broth
1/2 cup chopped roasted red pepper
1 T dried onion flakes
1 cup frozen peas
1 box (10 oz.) couscous
1 jar (6.5 oz.) marinated artichokes
1/2 cup sliced pepperoni
1/2 cup stuffed olives
2 T lemon juice
1/8 tsp cayenne pepper

1. Heat oil in a large non-stick skillet. Cut chicken into 1/2-inch slices and add to skillet. Saute for 2 minutes. Add tofu and cook for 3 minutes. Season with 1/4 tsp of the salt. Wiht a slotted spoon, transfer to a large bowl.
2. In same skillet, mix broth, red pepper, onion and peas. Cover and bring to a boil. Remove from heat and stir in couscous. Cover and let stand 5 minutes.
3. Drain marinated artichokes, reserving liquid. Add artichokes, pepperoni and olives to bowl with chicken and tofu. Fluff couscous mixture and add to bowl.
4. In small bowl, whisk together resreved artichoke marinade, the lemon juice, remaining 1/2 tsp. salt and cayenne. Toss with couscous mixture. Serve warm or at room temperature.