Serves Serves 4-6


SB - Moroccan couscous salad

Getting tofu tasty is tricky, but this recipe has a trick up its sleeve. Add to that the bright colourful couscous salad and you're onto a winning dish.

20 minCook Time

20 min

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  • 400g couscous
  • 1 low-salt vegetable stock cube/pot
  • 2 tbsp ras el hanout spice mix
  • 400g cherry tomatoes
  • 200g firm tofu
  • 1 tbsp garlic granules
  • 1 tbsp coconut oil
  • 250g pomegranate seeds - for adults only
  • 100g walnut kernels
  • 1 lemon
  • 30g mint
  • 100g full fat yoghurt


  1. Preheat oven to 200°c
  2. Boil kettle and prepare couscous with stock cube and ras el hanout in the water - top with a plate to avoid using cling film
  3. Meanwhile dice tofu into 1cm cubes and toss with garlic granules
  4. Heat coconut oil in a baking tray in the oven
  5. Once oil is hot, add garlic tofu and roast for 15 mins or until tofu is brown and crunchy, stirring regularly
  6. Meanwhile, chop tomatoes into quarters, finely chop walnut kernels, zest the lemon and chop the mint leaves and add all into the couscous along with the pomegranate seeds (pomegranate seeds for adults only)
  7. When tofu is ready, add to the couscous salad and serve immediately along with a dollop of yoghurt
  8. ENJOY!


Mix the yoghurt up into the couscous if you're serving to a baby - the yoghurt makes the couscous so much easier to eat! Vegetarian Vegan - swap out the yoghurt for a plant based alternative



740 cal


23 g


107 g


28 g
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