Harissa adds fire to this swift salad of stir-fried smoked tofu with sun-dried tomatoes, sultanas and almonds in fluffy couscous. Delicious!
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3 tbsp oil (from the jar of sun-dried tomatoes)
220g pack smoked tofu, cut into 1.5cm cubes
1 tbsp olive oil
4 spring onions, sliced
1 garlic clove, crushed
450ml vegetable stock, made with a stock cube
a pinch of ground cinnamon
6 sun-dried tomatoes in oil
2 tsp red wine vinegar
2 tsp harissa
50g toasted flaked almonds
chopped fresh parsley, to garnish
Method Prep:15min › Cook:5min › Ready in:20min
Heat 1 tbsp of the sun-dried tomato oil in a pan, add the tofu cubes and stir-fry for about 2 minutes or until golden brown. Remove from the pan and set aside on kitchen paper.
Heat the olive oil in the pan, add the spring onions and garlic, and stir-fry over a medium heat for 2 minutes. Pour in the stock and bring to the boil. Remove from the heat and stir in the couscous, sultanas and cinnamon. Cover the pan and leave for 3 minutes, then stir in the tofu. Re-cover the pan and leave for a further 2 minutes.
While the couscous is soaking, snip the sun-dried tomatoes into small pieces with kitchen scissors. Make a spicy dressing by whisking together the remaining sun-dried tomato oil, red wine vinegar, harissa paste, tomatoes and a little ground black pepper.
Drizzle the dressing over the hot couscous, then mix and fluff up with a fork. Spoon on to warmed plates and scatter with the almonds and chopped parsley.