The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa-spiced tofu skewers & giant couscous
Diced smoked tofu and aubergine are coated in fiery harissa, threaded onto skewers and grilled until beautifully charred. Meanwhile, you’ll throw together a vibrant giant couscous salad tossed with preserved lemon, juicy tomatoes and fresh mint, and serve it up with a ras el hanout tomato sauce. Delish!
SWK: Source of fibre
SWK: High protein
Plants 9
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Serving size
Ingredients
- 225g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 1 aubergine
- 2 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 120g wholewheat giant couscous (Wheat, Mustard, Soya) (Whole WHEAT Flour (100%))
- 20g preserved lemons (Sulphites) (Lemons (61%), Salt (10%). Packed in Water (29%))
- 1 handful of fresh mint
- 4 skewers
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp ras el hanout (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 20g mixed salad leaves
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 447
Protein: 29g
Carbs: 57g
Fat: 11g
Ingredients
- 2 handful of fresh mint
- 2 tbsp ras el hanout (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 400g passata (tomatoes, salt, citric acid)
- 40g mixed salad leaves
- 450g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 2 aubergine
- 4 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 240g wholewheat giant couscous (Wheat, Mustard, Soya) (Whole WHEAT Flour (100%))
- 40g preserved lemons (Sulphites) (Lemons (61%), Salt (10%). Packed in Water (29%))
- 8 skewers
- 380g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 457
Protein: 30g
Carbs: 59g
Fat: 11g
Harissa-spiced tofu skewers & giant couscous
Diced smoked tofu and aubergine are coated in fiery harissa, threaded onto skewers and grilled until beautifully charred. Meanwhile, you’ll throw together a vibrant giant couscous salad tossed with preserved lemon, juicy tomatoes and fresh mint, and serve it up with a ras el hanout tomato sauce. Delish!
Cook time:
30 mins
Cuisine:
Middle Eastern
Food group:
Vegan
Allergens: Soya, Sulphites, Wheat
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x mixing bowl
- 1x large saucepan
- 1x small saucepan
Time to prep
- Soak the skewers in water until needed, and heat your grill to high.
- Drain the tofu, pat dry with kitchen roll and cut into 2cm cubes. Dice the aubergines into 2cm chunks.
- Put the tofu, aubergines and harissa paste into a mixing bowl and lightly season with salt. Gently toss to coat the tofu and veg in the harissa.
Skewers, assemble!
- Thread the tofu and aubergines onto the skewers, put them on a baking tray lined with foil and grill for 12-15 mins, turning every 4-5 mins, until the aubergine is soft and the tofu is well browned.
Boil the couscous
- Meanwhile, cook the couscous in boiling water for 8-9 mins, then drain.
Sort your finishing touches
- Chop the preserved lemons and discard any pips. Halve the tomatoes, then finely chop the mint leaves.
- To make the tomato sauce, put a small saucepan over a medium heat, tip in the passata and ras el hanout and simmer for 3-4 mins.
Bring it all together
- Just before serving, toss the preserved lemons, tomatoes, mint and salad leaves through the couscous.
- Spoon the tomato sauce onto plates, then top with the couscous mix and the skewers.