Let's Cook with Meg and Ted

Nigella Lawson's couscous

This is a slight modification of a recipe from Nigella Lawson's fabulous cooking show Nigella Bites. "Slight modification" meaning I've replaced lemon-marinated chicken with harissa-marinated tofu - you'd never notice the difference really. If you want the real recipe, look it up here or buy her book "How to Cook". This recipe takes literally 15 minutes from go to whoa and is bloody delicious. Serves 4 well.

350 gcouscous
400 gtin of chickpeas, drained and rinsed
500 mlboiling water
half a stock cube
a little olive oil
paprika, to dust

Herb-spiked yoghurt
400 gGreek yoghurt
a coupleshallots, chopped
1 bunchfresh mint, chopped
1 bunchfresh coriander, chopped
2 clovesgarlic, peeled and finely chopped
1long green chilli, deseeded and finely chopped

1 blocktofu, rinsed and cut into 1.5 cm cubes
several tablespoonsharissa (use the Garnisha paste or make your own)
olive oil

Marinate the tofu in the mixed harissa and oil for a couple of hours beforehand if you're organised, or 10 minutes if you're not.

Spoon the yoghurt into a bowl, and stir in the shallots, herbs, garlic and chilli.

Put the couscous in a large bowl and add the chickpeas. Mix up the stock cube with the boiling water and pour over the couscous. Stir and cover with a plate and leave to steam until it's tender and all the liquid is absorbed - about 7 minutes. When it's ready, fork through some olive oil and dust with paprika. (If you like, you could also add some toasted pine nuts and more chopped herbs.)

Stir fry the marinated tofu while the couscous is steaming. Tip into a bowl to serve.

Serve the bowls of couscous, yoghurt and tofu on the table and let people help themselves. It's good with some crunchy steamed green vegetables (beans, brocoli, whatever), especially if you've made the harissa very hot and spicy.

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