Zesty couscous and tofu saladReviewed by our expert panel
(at time of publication)
- 300g pack tofu
- 1 cup plain unsweetened yoghurt
- 1 teaspoon cumin
- 1 clove garlic, crushed
- 2 tablespoons lemon juice
- 1 cup couscous
- 2 cups hot vegetable stock
- ¼ cup raisins
- 1 lemon, zest and juice
- 3 tablespoons chopped coriandercilantroX
- ⅓ cup sunflower seeds, toasted
- 5 spring onions, sliced
- ½ teaspoon pepper
1 Cut tofu in 1cm-sized cubes. Place in a bowl and add marinade ingredients. Gently stir to coat tofu. Refrigerate for at least 30 minutes.
2 Place couscous in a bowl and cover with stock. Leave for 5-10 minutes, then fluff with a fork.
3 Once couscous has cooled, mix in raisins, lemon zest and juice, coriander, sunflower seeds and spring onions. Season with pepper.
4 Heat barbecue grill. Cook tofu on each side for a few minutes, or until browned.
5 Add tofu to couscous and combine. Add more lemon juice if desired and serve.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 3g
Dietary fibre 5g
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