Vegetarian Couscous Salad

Vegetarian Couscous Salad


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About this recipe: Harissa adds fire to this swift salad of stir-fried smoked tofu with sun-dried tomatoes, sultanas and almonds in fluffy couscous. Delicious!

Jan Cutler

Serves: 4 

  • 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
  • 250g couscous
  • 75g sultanas
  • 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

Prep:15min  ›  Cook:5min  ›  Ready in:20min 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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