Moroccan Tofu and Roast Veg Couscous
with parsley yoghurt sauce
A recipe conveniently customised just to your liking.
Tags:
Quick
•Veggie
Allergens:
Wheat
•Cereals containing gluten
•Soya
•Milk
•Nuts
•Almonds
•Egg
•Mustard
•Soya
•May contain traces of allergens
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Carrot
100 grams
Couscous
(Contains: Soya, May contain traces of allergens, Wheat, Cereals containing gluten)
1 sachet(s)
Vegetable Stock
180 grams
Tofu
(Contains: Soya)
2 sachet(s)
Ras-el-Hanout
60 grams
Baby Spinach
5 grams
Parsley
110 grams
Yoghurt
(Contains: Milk)
20 grams
Almonds
(Contains: Nuts, Almonds)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Honey
200 grams
Diced Sweet Potato
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3072 kJ
Energy (kcal)734 kcal
Fat33.6 g
of which saturates5.4 g
Carbohydrate76 g
of which sugars20.7 g
Dietary Fiber9.9 g
Protein28.7 g
Salt2.8 g
Potassium82.2 mg
Calcium309.7 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Trim the carrot then halve lengthways (unpeeled). Slice widthways into 1cm thick pieces.
- Add the veg to a lined baking tray. Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Pour the couscous and stock into a bowl.
- Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
- Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).
TIP: If you’re in a hurry you can boil the water in your kettle.
3
- Place a pan over medium heat (without oil).
- Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins.
- Remove from the pan and set aside.
TIP: Watch them closely—they can burn easily.
4
- Chop the tofu into 2cm cubes. Pat dry with kitchen paper and toss with ras-el-hamout, salt, pepper and a drizzle of oil.
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the tofu until slightly crispy, 5-6 mins. Shift frequently to ensure it doesn't burn. Season to taste with salt and pepper.
- Once cooked, remove the pan from the heat and stir through the honey.
5
- Meanwhile, roughly chop the parsley (stalks and all).
- In a bowl, mix the aioli, yoghurt and parsley. Season to taste with salt and pepper.
- Stir the roast veg and spinach through the couscous. Season to taste with salt and pepper.
6
- Divide the roast veg couscous between bowls.
- Top with ras-el-hanout spiced tofu.
- Drizzle over the parsley sauce.
- Finish with a scattering of toasted almonds.
