Couscous Oriental in the pan

Ingredients for 4 servings:

• 400g tofu
• 1 cup couscous
• 1 cup yogurt, preferably Turkish
• 1 handful of mint
• ½ small zucchini
• 2 m.-sized potatoes
• 2 carrots
• 100 g chickpeas
• 1 small onion(s), red
• 2 tsp Oriental spice mix
• some oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 minute; Cooking/baking time approx. 5 minutes; Total time approx. 21 minutes

vegetarian and super fast

Cut the tofu into small pieces, approximately 1×1 cm in size. Peel the carrots and potatoes. Chop the onion. Chop the vegetables very finely so they cook quickly, but not too finely, or you’ll have nothing to bite into afterwards. Heat a little oil in a large pan and fry the tofu over medium heat until golden brown. Add the onions and vegetables and fry everything for another 2 minutes. Mix the yogurt with 1/4 cup of water and the finely chopped mint. Now add 1 cup of couscous, 1 cup of water, and 2 teaspoons of Oriental spice (consisting of sesame, curry, turmeric, garlic, coriander, cumin, fennel, chili, caraway, paprika, salt, and pepper). Once the water has reduced (about 2 minutes), add the mint yogurt. Turn off the heat, but leave the pan on the heat for another minute so the yogurt infuses the couscous with the couscous. The vegetables can, of course, be swapped out, but I would definitely use chickpeas. For meat eaters, chicken instead of tofu also works well in this dish.