Lunch & dinner

Vegetable and chickpea tagine with tofu and couscous

  • Lunch & dinner
  • North African
  • 40 min hands-on
  • Vegan
  • Halal

Ingredients

One standard portion

  • 135g firm tofu
  • 60g wholewheat couscous (dry weight)
  • 5g olive oil (1 tsp)
  • 60g cooked chickpeas
  • 60g carrots
  • 80g courgette
  • 60g tomatoes

Season as the method describes. Spices, salt, lemon and water aren’t weighed or counted below.

Per portion

Calories
597kcal
Protein
35g
Carbs
73g
Fat
18g

Added up from each ingredient’s typical values per 100g. A standard portion is this meal’s share of a 2,000 kcal day.

Method

  1. Brown the tofu in half the oil and set aside.

  2. Simmer the vegetables and chickpeas with ras el hanout and tomato for twenty-five minutes.

  3. Return the tofu and serve over the couscous.

In a plan

This is one of the dishes our plans cook from, and plans serve it for lunch or dinner, or as the iftar meal in Ramadan. There, the firm tofu, wholewheat couscous (dry weight) and olive oil are weighed out to your own numbers; everything else stays as written.

More like this

More for lunch & dinner

See them all

General guidance, not medical advice. Please check with your doctor if you have a medical condition, are pregnant, or are new to exercise. Check every ingredient against your own allergies.