Seitan and vegetable skewers with herb yogurt and couscous

Ingredients

For 1 serving

• Seitan120 g
• Zucchini100 g
• Bell peppers100 g
• Red onion50 g
• Extra virgin olive oil2 teaspoons
• Rosemary2 g
• Nonfat Greek yogurt80 g
• Parsley5 g
• Couscous50 g
• Saltto taste

Contains: gluten, lactose, soy,

In season: June – September

Method

1. Heat a griddle or ridged pan over medium-high heat. Cut the seitan into 2–3 cm chunks; wash the courgettes and peppers, trim the courgettes and cut into thick rounds, remove the seeds and pith from the peppers and cut into squares; peel the red onion and cut into wedges.
2. In a bowl toss the seitan and vegetables with the extra virgin olive oil, chopped rosemary and a pinch of salt, then thread them alternately onto skewers.
3. Cook the skewers on the griddle for 10 minutes, turning every 2–3 minutes, until the vegetables are soft and charred at the edges and the seitan is golden.
4. Meanwhile bring a small pan of water to the boil, salt it and pour it over the couscous in a bowl, just enough to cover it by half a centimetre; cover with a plate, leave for 5 minutes until all the liquid is absorbed and fluff with a fork.
5. Mix the Greek yoghurt with the washed, chopped parsley and a pinch of salt and serve with the skewers and couscous.