Chilli Tofu and Roasted Pepper Couscous

Nutrition per serving

Calories558 kcal
Protein22.2 g
Carbs73.8 g
Fats19.5 g
Saturated Fat3 g
Monounsaturated Fat11.3 g
Polyunsaturated Fat3.7 g
Sugars14.1 g
Fiber7.9 g
Sodium1,418 mg

Ingredients

Olive Oil
Fresh Coriander
Tofu, Firm Plain
Vegetable Stock Cube
Green Bell Pepper (capsicum)
Yellow Bell Pepper (capsicum)
Couscous
Sauce, Sweet Chilli
Red Bell Pepper (capsicum)
Sweet Smoked Paprika
Chili Powder
1. Pre-heat the oven to 220 C (428 F) 

2. Make sure bell peppers are de-seeded. Then place them in a roasting pan. Drizzle them with 2 tsp of olive oil and make sure they are well coated. Cook in the oven for 25 minutes. 

3. At the same time add the couscous to a bowl then add the vegetable stock with 45ml of boiling water (per serve). Cover the bowl with cling film and leave for around 20 minutes. 

4. Press the moisture out of the tofu using paper towels. Dice and coat in 1 tsp of olive oil, paprika, chilli powder and a pinch of salt and pepper. Place in a baking dish and bake in the oven for 20 minutes. 

5. Take the peppers out of the oven and then dice them. 

6. Take the cling film off the bowl and turn the couscous with a fork. 

7. Now add the cooked tofu to the couscous. Add the diced peppers and finely chopped coriander and mix everything. 

8. Plate and add sweet chilli sauce to taste.