Sweet potatoes and almond tofu on pomegranate taboule

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the Taboulé Couscous, prepare it according to the instructions on the packet with lightly salted boiling water and let it cool down. Wash the herbs, shake dry and chop coarsely. Wash and halve the tomatoes.

2. 2

   Remove the seeds with a tablespoon while removing the stem. Cut the flesh into small cubes. Quarter dates lengthwise. Loosen the couscous with a fork. Mix in dates, herbs and tomatoes.

3. 3

   For the Taboulé marinade, halve the pomegranate, remove the seeds and place on a sieve, collecting the juice. Mix 2 tablespoons honey, lemon juice, pomegranate juice and 5 tablespoons oil. Add the pomegranate seeds.

4. 4

   Season with salt and pepper. Mix a good half of the marinade with the couscous.

5. 5

   Preheat the oven for the sweet potatoes (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Peel the potatoes and cut them into approx. 2 cm wide slices. Peel garlic and chop finely. Mix with lemon peel, 2 tablespoons honey, 4 tablespoons oil, some salt and pepper.

6. 6

   Mix with potatoes and spread on a baking tray. Bake in a hot oven for 18-20 minutes.

7. 7

   Cut the tofu into cubes of about 2 cm. Season with salt and pepper. Whisk the egg in a deep plate. Put flour and flaked almonds in a deep plate. Turn the tofu first in flour, then in the egg and finally in almonds.

8. 8

   Heat about 3 tbsp. oil in a frying pan. Fry the diced tofu all around for about 4 minutes until golden brown. Serve with sweet potatoes on the taboulé. Add the rest of the marinade.