Couscous with marinated tofu, zucchini and raisins

Ingredients

For 1 serving

• Couscous60 g
• Tofu140 g
• Zucchini180 g
• Raisins10 g
• Pine nuts6 g
• Soy sauce10 ml
• Extra virgin olive oil8 g
• Cinnamon1 pinch
• Mint3 g

Contains: gluten, nuts, soy, sulphites,

In season: May – September

Method

1. Bring a small pan of water to the boil. Put the couscous in a bowl with the cinnamon, pour over the same volume of boiling water, cover and leave for 5 minutes, until all the water is absorbed; fluff it up with a fork.
2. Meanwhile toast the pine nuts in a dry pan over medium heat for 1–2 minutes, until lightly golden, and set aside.
3. Drain the tofu, pat it dry with kitchen paper and cut it into 1.5 cm cubes. Heat half the oil in the same pan over medium-high heat and fry it for 6–8 minutes, turning, until golden; add the soy sauce and let it cook off.
4. Wash and trim the courgettes and dice them. Heat the remaining oil and stir-fry them over high heat for 5 minutes, until golden but still firm.
5. Add the tofu, courgettes, raisins and pine nuts to the couscous and finish with torn mint.