One garlic clove, chopped finely
One shallot, likewise
Dessert spoonful of Date & Tamarind chutney
Firm tofu, cut into small cubes
Two small spring onions, chopped
Decent squeeze of tomato puree
Juice of half a lemon
Pour the couscous into a bowl, and pour over the lemon juice. Sprinkle with black pepper.
Pour over boiling water, cover, and leave.
Heat vegetable oil in a wok, then gently fry the shallot and onion
Add the chutney and puree, stir.
Turn down the heat slightly, and add the tofu, stir-fry gently for 5 minutes.
Add the spring onion, fry for another 5-8 minutes until tofu cooked and sauce slightly caramelised.
Stir the freshly cooked couscous to remove lumps, then dish up with the tofu.