Morrocan lemony couscous with tofu

Morrocan lemony couscous with tofu

    225g firm tofu, diced 2 tbsp olive oil 1 tsp paprika a pinch of saffron treads 1 tsp ground ginger juice of ½ lemon 1 cup canned tomatoes, chopped 4 garlic cloves ½ tsp ground cumin 1 tsp chili powder 1 onion, cut in two, then sliced 2 cups cauliflower, sliced ½ cup couscous ½ cup green olives ½ lemon, sliced salt
    60 minutes Minutes

    This is my new thing; add all your ingredients in a pot, and bake, this is so easy, loooove it!!

    Couscous is a Maghrebi dish of small steamed balls of crushed durum wheat semolina. It is a staple food throughout the North African cuisines of Algeria, Tunisia, Mauritania, Libya, Egypt, and Morroco, and is generally served with vegetables cooked in a spicy or mild broth or stew, and some meat.

    Their are as many versions as their are cooks, my version of Morrocan lemony couscous has tofu instead of meat, and paired with the olives, it makes for a super tasty dish.


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