Fruity Tabbouleh Salad

Ingredients for 2 servings:

• 75 g couscous, coarse
• 75 ml water
• 1 tomato(s)
• 125 g tofu, natural
• 20 g butter
• 4 tbsp olive oil
• 1 tbsp lemon juice
• 2 pineapple slices
• 1 tbsp raisins
• 1 tbsp almond slivers
• 5 peppermint leaves
• 1 sprig(s) rosemary
• 1 tbsp teriyaki sauce
• 1 garlic clove(s)
• salt and pepper
• chili flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Let the couscous soak in water according to the package instructions. Add 1 tablespoon of lemon juice. First, quarter the tomato, scrape out the liquid inside with a spoon, and pass it through a fine sieve into the couscous. Finely dice the tomato flesh and mix it with the couscous. Heat 2 tablespoons of olive oil with 10g of butter in a pan and brown the 2 slices of pineapple. Towards the end, add the raisins and almonds and lightly fry. Add this mixture to the couscous. Cut the tofu into small cubes. Heat another 2 tablespoons of olive oil and 10g of butter in the pan, add the tofu. Add the rosemary sprig, garlic, and teriyaki sauce and fry lightly. Season with salt, pepper, and chili flakes. Then mix it into the couscous. Finely chop the peppermint and add it to the couscous. Mix well and season again with salt and pepper. Let it stand for 2-3 hours before serving.