Pomegranate tofu and couscous
Pomegranate-crusted sticky tofu sits atop fluffy couscous and is loaded with roasted vegetables and juicy, bursting pomegranate seeds. It’s the perfect meal for date night.
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Enjoy your date with a sweet and sultry dish perfect for sharing with that special someone.
Tender slices of tofu, grilled to perfection with a sticky pomegranate glaze, sit atop a luxurious bed of fluffy couscous and herb-roasted vegetables.
This dish is studded with bright red pomegranate seeds, bursting with flavor in every bite of this naughty but lovely vegan recipe.
Pomegranates not only add an appetizing and delicious twist, but are also considered an aphrodisiac, with reports of increasing testosterone levels by up to 30%.
What’s more, this meal is light yet energizing, making it the perfect way to start a night of dancing and romance.
Serve it as the main course for Valentine’s Day dinner or take it to a romantic summer picnic.
Is couscous good for your health?
Couscous is considered a healthy alternative to pasta. It’s actually made with similar ingredients, but with whole wheat flour.
Compared to white pasta, couscous has little difference in carbohydrate content, but is lower in protein and healthy fats.
Although it’s not significantly lower in calories or carbohydrates like cauliflower rice or konnyaku noodles, couscous does have some health benefits over pasta.
Couscous has less saturated fat, slightly fewer calories, and more fiber than pasta.
What is Herbes de Provence?
Herbes de Provence is a mix of herbs commonly used in French cooking. It pairs well with Mediterranean flavors and has a similar flavor profile to Italian seasonings, but has a slightly more floral flavor due to the lavender content.
It’s easy to find in most supermarkets, but if you want to make your own, just mix the following ingredients and store in an airtight pot or jar.
2 teaspoons dried rosemary
2 teaspoons dried savory
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons dried lavender
1 teaspoon dried oregano
1 teaspoon dried tarragon
1 teaspoon fennel seeds
1 crushed bay leaf