Evergreen Recipes, Main Dishes, recipes, Vegan

Oriental Couscous

Does it also happen to you sometimes that you completely forget a food for a certain period of time. It jsut happened to me that way with couscous. A year or so ago I ran out of it and afterwards I just forgot to buy a new pack of couscous. And how it is with things you don’t have in front of you, I completely forgot how delicious it is.

Luckily, it fell into my hands again a few weeks ago. And so I’m able to show you a great, vegan and oriental-inspired recipe today.

Couscous, eggplant and crispy tofu

The reason I kept this recipe vegan is because I really want to share my super crispy tofu with you guys. After all, you don’t necessarily need a air fryer to get your tofu really nice and crispy. All you need to do is this: Squeeze the tofu well and then tear it into bite-sized pieces with your fingers. Fry it in a pan for a few minutes, season it and then put the pieces in the oven for about 15 minutes. The result is awesome, I promise you.

Of course, you can also modify this dish. Instead of tofu, you can also simply use chicken, ground beef or even lamb. So be sure to give it a try and let me know what you thought. And if you’d like to try some more healthy, Middle Eastern-inspired recipes, check out my Persian Chicken. It’s already a older recipe on my blog, but it’s really worth a try! 🙂

Couscous Pfanne vegan

oriental couscous skillet

vegan couscous with eggplant and crispy tofu
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Total Time 25 mins

Ingredients
  

  • 250 g tofu (approx. 10 oz)
  • 1 eggplant
  • 1 red onion
  • 1 clove of garlic
  • 150 g little tomatoes (apprx. 5 g)
  • 1/2 tin strained tomatoes
  • 50 g dates 2 medjool dates
  • 1 chipotle chili e.g. available on amazon (link in the notes), alternatively you can use any other kind of spiceness
  • 120 g couscous
  • salt, cumin, paprika powder, pepper, eventually some smoked salt
  • some chopped parsley fresh or frozen

Instructions
 

  • Preheat the oven to 200°C or 400°F top/bottom/heat.
  • Heat a non-stick pan and meanwhile cut the tofu in half and squeeze it between some kitchen paper. Spray the pan with a little bit of non stick cooking spray or oil.Tear the tofu into small pieces with your fingers and add to the pan. Fry the tofu pieces for 5 minutes on all sides, season with the smoked salt (or regular salt) and some paprika powder. Then fry for about one minute more and place the tofu pieces on a baking tray lined with baking paper and put them in the oven.
  • Meanwhile, wash the eggplant, peel the onion and garlic and dice everything. Once the tofu is in the oven, add the eggplant and diced onion to the pan and sauté over medium heat, stirring occasionally.
  • In the meantime, put the strained tomatoes in a blender with the dates, chipotle chile (or your alternative) some salt and cumin and blend them until smooth.
  • Wash and halve or quarter the tomatoes and add them as well as the garlic to the pan, reduce the heat slightly and continue to sauté, stirring occasionally
  • Prepare the couscous according to package directions and then add it to the veggies. Add the tomato sauce and mix everything very well. Sprinkle the parsley on top, season again with a little salt and pepper and take the tofu out of the oven and add it to the couscous.

Notes

nutritional values per serving:
  • calories: 482 kcal
  • fat: 8 g
  • carbohydrates: 72,4 g
  • protein: 24.6 g 
Link to Chipotle Chillies*
 
*not advertising, just a non commissioned recommendation 🙂
Tried this recipe?Let us know how it was!

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