Baked sweet potatoes on grenadine-taboulé

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
3 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 200 g Couscous
  • 7-10 Tbsp Salt
  • 1/4 Pot Mint
  • 1/2 bunch Parsley
  • 2 Pomegranate
  • 250 g Tomatoes
  • 11 TABLESPOONS Olive oil
  • 7-10 Tbsp Pepper
  • 2 Garlic cloves
  • 4 TABLESPOONS liquid honey
  • 3 medium-sized sweet potatoes
  • 1 egg (size M)
  • 350 g Tofu Nature
  • 35 g Flour
  • 75 g flaked almonds
  • 140 g Dates without stone
  • 7-10 Tbsp Sea salt
  • 7-10 Tbsp coarse pepper

Directions

  1. 1

    Prepare the couscous in lightly salted boiling water according to the instructions on the packet and let it cool down. Wash the herbs, shake dry and chop finely. Cut pomegranates in half, remove the seeds from the skin, place on a sieve and collect the juice.

  2. 2

    Wash, clean and quarter the tomatoes. Remove seeds. Finely dice the flesh. Mix herbs, pomegranate seeds and tomatoes with the couscous, fold in 4 tablespoons of oil. Season with salt and pepper.

  3. 3

    Peel and finely chop the garlic. Mix 2 tablespoons honey, garlic and 4 tablespoons oil. Season with salt and pepper. Peel and halve potatoes and cut them into 2 cm wide slices. Mix the marinade with the potatoes and place on a baking tray in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  4. 4

    manufacturer) Bake for 18-20 minutes.

  5. 5

    Mix the pomegranate juice, 2 tablespoons honey and 2 tablespoons oil. Season with salt and pepper. Whisk the egg. Cut tofu into cubes. Turn the tofu in flour and pull it through the egg and turn it into flaked almonds.

  6. 6

    Heat 1 tablespoon of oil in a frying pan and fry the tofu cubes for 3-4 minutes until golden brown. Cut dates in half. Pour marinade over the couscous and arrange everything together on a plate. Sprinkle with dates, sea salt and coarse pepper.

Nutrition Facts

KCAL
1070 kcal
CARBS
146 g
FATS
43 g
PROTEINS
23 g