This recipe serves 6 and includes plenty of vegetables and plant based proteins. If you are looking to reduce your meat consumption, these skewers are a great vegan option to have in the week, healthy cooking methods are used for this recipe and it is full of different flavours.
1 pack of firm tofu drained and cut into medium cubes
1 pack of mixed peppers cut into chunks
1 cup of cherry tomatoes
2 red onions cut into wedges
5 tbsp non-dairy yoghurt
1-2 tsp curry powder
1 tsp garam masala
1 tsp crushed dried chilli
1-2 tbsp olive oil
Salt and pepper to taste
2 cups of couscous
1 pack of mixed salad leaves
1 cup of pomegranate seeds
Half a cucumber grated
1 lemon juiced
Coat the tofu with all the spices along with 1 tbsp lemon juice, 2 tbs yoghurt and season well and allow to marinate for 30 minutes in the fridge.
Pre heat the grill on a high heat and grease a baking tray. Using some metal skewers thread the peppers alternating along with the onions, tomato and tofu through the skewers, brush them with olive oil and place on the tray. Grill the skewers until browned and slightly burnt.
Meanwhile cover the couscous in a dish with boiling water until couscous is covered and leave to stand for a few minutes and then gently fork the couscous until all combined.
For the dip, simply mix the cucumber with 3 tbs yoghurt, lemon juice, salt and pepper.
Layers the salad leaves on a plate scatter the pomegranate, serve with couscous, cucumber dip and skewers.
Gopika Papiah (nutritionist)
Farhanda Shah (dietitian)