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Categories:
saffron strands vegetable stock carrots green beans couscous olive oil onions ground cumin cashews cayenne pepper plain yogurt
Viewed: 1 - Published at: 7 months agoIngredients
- 1 pinch saffron strands
- 3 cups vegetable stock
- 2 carrots diced
- 4 ounces green beans cut into 1/2-inch pieces
- 1 3/4 cups couscous
- 3 tablespoons olive oil
- 8 ounces tofu smoked, drained and sliced
- 2 onions chopped
- 1 teaspoon ground cumin
- 2/3 cup cashews toasted and chopped
- 1 pinch cayenne pepper
- 1 cup plain yogurt
Method
- Sprinkle the saffron over 3 tbsp hot water; set aside to infuse. Bring the stock to a boil in a medium saucepan. Add the carrots and beans and cook for 8 mins until tender. Remove from the heat. Stir in the couscous and the saffron and its liquid. Cover and let stand 15 min or until liquid is absorbed.
- Heat 2 tbsp of the oil in a large skillet on medium-high heat. Cook the tofu for 4 mins, turning once, until crisp and brown. Remove from the pan and drain on paper towels.
- Add the remaining 1 tbsp oil to the pan. Cook the onions for 6 mins, stirring occasionally, until golden. Remove 1/2 of the onions. Add the cumin and cashews to remaining onions in pan. Cook for 1 min.
- Add the couscous and tofu to the pan; toss for 1-2 mins until heated through. Stir the reserved onion and cayenne pepper into the yogurt and season with salt. Serve with the hot couscous mixture.
