Pearl couscous with tofu feta, cherry tomato and olive

30min ‚óŹ Used products: Paprika-Basil

300g pearl couscous, 250g of different coloured cherry tomatoes (red, yellow and orange), 1 handful of olives (pitted), capers (quantity to taste), 1 pack of De Hobbit Red Pepper-Basil spread, toasted pine nuts, fresh basil For the tofu feta: 250g tofu, 2 tablespoons of yeast flakes, juice of 1 lemon, salt (to taste), 1 clove of garlic (pressed), olive oil


Cook the pearl couscous by following the directions on the packaging. Leave to cool. To make the tofu feta: place the tofu in a clean cloth or kitchen paper to drain. Squeeze out the excess water with your hands, or place a heavy weight on top. Fry the pressed garlic in plenty of olive oil, until it begins to brown. Crumble the tofu into the pan. Stir regularly until the tofu is golden brown. Add a little more olive oil if needed. In the meantime, dissolve the yeast flakes in the lemon juice. Add a little water if needed. Add the yeast and lemon mixture once the tofu is golden brown. Stir well, season with plenty of salt and leave to simmer. Taste and, if necessary, season the tofu with salt to achieve the right balance of sweet and sour. Slice the tomatoes and olives in halves of quarters, and mix them with the capers. Serve a portion of the pearl couscous, tomatoes, olives and capers and add De Hobbit Red Pepper-Basil spread, the tofu feta and pine nuts. Garnish with fresh basil and season with salt and pepper.

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