Couscous sauté with vegetables and tofu

INGREDIENTS: 

• 1 pack of Mediterranean tofu from Soria Natural
• 1/2 tablet of Soria Natural’s vegetable Broth  
• 1 cup of couscous
• 1 Spring onion
• 3 cloves of garlic
• 1 carrot
• 150 g of pumpkin
• 1/2 red pepper
• 100 g of raisin
• Spearmint
• Coriander
• 1/2 teaspoon of cumin
• 1 teaspoon of turmeric
• 1 teaspoon of Ras el Hanout

DIRECTIONS 

First, let’s re-hydrate the couscous. To do so, put the couscous in a bowl and, in a separate pot, put the same quantity of water (1 cup) and boil it. Add half a tablet of vegetable broth and, once it boils, pour the broth into the couscous. Mix and cover. Let it soak for 10 minutes and then, remove the cover. After that, with a fork, separate the grains of couscous and reserve for later.

Secondly, in a pan, cook the spring onion, carrot and red pepper. All previously chopped. Let it cook for some seconds and add garlic and pumpkin. Cook all together for some minutes and add some raisin.

Once cooked, add the spices and the diced tofu. Cook it and add the couscous. Blend everything and let it cook for some seconds. Add salt and black pepper to your taste.

Add the minced coriander over all, the green part of the spring onion and serve alongside some leaves of spearmint.

Bon appetite!