Zesty couscous and tofu salad

Author: Sally Travis

Photographer: Melanie Jenkins

Serves: 4

Time to make: 20 mins , plus 30 mins marinating

Ingredients

More weights & measures

300g pack tofu

Marinade

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

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Instructions

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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)

Calories 366 cal

Kilojoules 1530 kJ

Protein 19 g

Total fat 13 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 12 g

Dietary fibre 5 g

Sodium 360 mg

Calcium 230 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.