Tofu Couscous Bowl

Directions

1. Couscous bowl and grilled eggplant
2. In a bowl, add the raw couscous, olive oil, turmeric and the salt. Mix it all together and add the boiling water. Cover it up for 3 min. Then add the minced garlic and the julienne onions and mold it like a bowl in a oven proof recipient. Put in the oven till golden and crispy with a little bit of olive oil on top.
3. Cut the eggplant however you like and grill it in a pan with the coconut oil and a pinch of salt.

1. Tofu
2. Open the tofu packet, squeeze it and cut it into squares not too thin and not too tick. Leave them (if possible) under salt water for 10-15 min. It helps it to get crispier. Meanwhile, preparate the marination: In a recipient, add the lemon juice, honey, mustard, minced garlic and half cup of water (or even less). Add the tofu and let it sit for as much time as you can. The longer the tastier.
3. Time for the crispy magic: In a tupperware, add the cornstarch, the pinch of salt, turmeric and the dried dill. Put the tofu in it, without the liquid (reserve it!) and close it. Shake like there's no tomorrow until every inch of the tofu is covered up. Put in the oven with a little bit of olive oil until golden and crispy. More less 30 min.
4. Once your couscous bowl is done, add the salad that you like, the tofu, the eggplant and with the remaining marination juice, even if with some small tofu pieces, make an amazing dressing for your bowl! Just mix everything with a mixer and it's done. Sprinkle some spring onions on top and enjoy!