Couscous, cauliflower & tofu

This is combination of couscous, roasted cauliflower and tofu with raisins, almonds and pomegranate seeds.

Its a delicious dish and if you don't like tofu you could replace it with chicken breast pieces.

200 degrees | 25 minutes
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  • 4P156 grams of tofu (or 132 grams of chicken breast)
  • 0.7C213 grams of cauliflower
  • 0.5C59 grams of onion
  • 1C15 grams of raisins
  • 1.8C26 grams of couscous
  • 1F2 grams of olive oil
  • 3F9 grams of almonds
  • some pomegranate seeds
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How to cook

  • Chop the onion and cauliflower in pieces.
  • Mix them together with some salt & pepper, olive oil, curry and fresh parsley.
  • Mix them out on an oven tray and roast for 25 minutes in a preheated oven at 200 degrees.
  • Cook the cousous according to the instructions on the packaging.
  • Bake the tofu for 5 minutes in a frying pan. You can add the spicing the way you like, or use pre-seasoned tofu.
  • Add the raisins and (chopped) almonds to the tofu.
  • Plate everything nicely and add the pomegranate seeds and some more fresh parsley on top.
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  • The oven baking times are based on my hot air oven. Experiment in your own to see if it needs a bit longer or shorter.
  • It also tastes nicely as a cold (salad) dish.