Golden, light and fluffy, couscous is the perfect summer staple and is a brilliant vehicle for soaking up surrounding juices and flavours. Thanks to our friends at Hillmott’s we’ve come up with a delicious Moroccan inspired dish that uses fresh and vibrant ingredients for a real crowd-pleaser!
- 1 tbsp Olive Oil
- ½ tsp Cumin Seeds
- 3 Carrots, coarsely grated
- 7 Ounces of Couscous
- 1 Container of extra firm tofu
- 16 Cherry tomatoes
- 1 Onion, cut into 12 thin wedges, leaving root intact
- 1 tbsp Harissa
- 2 tsp Tahini paste
- 2 tbsp Low-fat natural yoghurt
- 1 Small garlic clove crushed
- Juice ½ lemon, plus wedges to serve
- Handful mint leaves, roughly chopped
1 – Lightly coat a pan with olive oil and toss in the cumin seeds when hot. Toast the seeds for a couple of minutes until aromatic. Add the grated carrots and season then cook for another 3 mins until tender.
2 – In a bowl combine the couscous, 1¾ cups of water and ingredients from the pan and cover with cling film for 10 mins, or until the couscous has absorbed all the mositure and is golden and fluffy.
3 – Whilst waiting for the couscous pre-heat the grill to a high temperature, and mix the tofu, cherry tomatoes and onion wedges together in a bowl, seasoning with salt, pepper and harissa.
4 – Once properly seasoned thread onto skewers (if wooden soak in water first to prevent burning) and spread across a baking tray. Grill the skewers for 2-3 minutes each side, or until the tofu is cooked through.
5 - Make your sauce by mixing tahini, garlic, lemon juice and seasoning. Fork the mint through the golden couscous, transfer to a platter and rest the skewers on top.
6 – Serve with a dollop of sauce, lemon wedges and a final drizzle of leftover cooking juices.