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Barbecued Piri Piri Pumpkin and Tofu Skewers with Date and Walnut Couscous
Barbecued Piri Piri Pumpkin and Tofu Skewers with Date and Walnut Couscous
Ingredients:
Piri Piri Skewers:
6 Thai red chilies
2 whole unpeeled garlic cloves
1/3 cup olive oil
1 tablespoon smoked paprika
3 tablespoons apple cider vinegar
1/2 teaspoon dark brown sugar
1 1/2-pound (750-gram) piece pumpkin, peeled, seeded and cubed
9 ounces (250 grams) firm tofu, cubed
1-2 tablespoons sunflower oil
12 bamboo skewers
Small bunch fresh mint and basil leaves, shredded
Lemon wedges, to serve
Date and Walnut Couscous:
2 cups vegetable stock
2 cups whole wheat couscous
1 teaspoon ground cinnamon
1/2 cup lemon juice
3 tablespoons olive oil
10 fresh dates, roughly diced
1 cup raw walnuts, roughly chopped
1 cup loosely packed mint leaves, shredded
Directions:
1. Preheat the oven to 350°F (180°C). If using a barbecue, soak the bamboo skewers.
2. Prick the chilies with a fork and roast on a tray with the garlic 5-10 minutes until soft and golden. Cool, roughly chop the chilies (seed them for a milder sauce) and squeeze the garlic from its skin.
3. Heat the olive oil in a frying pan over medium-low heat and add the chilies, garlic, paprika, vinegar and sugar. Simmer gently about 5 minutes until reduced and slightly caramelized. Cool and process until smooth.
4. Steam the pumpkin 3-4 minutes only, just until a skewer slides through. Cool.
5. Toss the pumpkin and tofu with the piri piri sauce and thread alternately onto the skewers.
6. For the couscous, bring the stock to a boil, stir in the couscous, cover off the heat for about 5 minutes and fluff with a fork.
7. Whisk the cinnamon with the lemon juice and olive oil and toss with the dates, walnuts, mint and couscous.
8. Heat a little sunflower oil on a barbecue grill or grill pan and cook the skewers in batches over medium heat, turning until golden.
9. Serve warm, scattered with the herbs and lemon wedges, with the couscous.
Make Ahead:
The piri piri sauce can be made ahead and refrigerated; the skewers can marinate in the sauce for a few hours before cooking.
Ingredients:
Piri Piri Skewers:
6 Thai red chilies
2 whole unpeeled garlic cloves
1/3 cup olive oil
1 tablespoon smoked paprika
3 tablespoons apple cider vinegar
1/2 teaspoon dark brown sugar
1 1/2-pound (750-gram) piece pumpkin, peeled, seeded and cubed
9 ounces (250 grams) firm tofu, cubed
1-2 tablespoons sunflower oil
12 bamboo skewers
Small bunch fresh mint and basil leaves, shredded
Lemon wedges, to serve
Date and Walnut Couscous:
2 cups vegetable stock
2 cups whole wheat couscous
1 teaspoon ground cinnamon
1/2 cup lemon juice
3 tablespoons olive oil
10 fresh dates, roughly diced
1 cup raw walnuts, roughly chopped
1 cup loosely packed mint leaves, shredded
Directions:
1. Preheat the oven to 350°F (180°C). If using a barbecue, soak the bamboo skewers.
2. Prick the chilies with a fork and roast on a tray with the garlic 5-10 minutes until soft and golden. Cool, roughly chop the chilies (seed them for a milder sauce) and squeeze the garlic from its skin.
3. Heat the olive oil in a frying pan over medium-low heat and add the chilies, garlic, paprika, vinegar and sugar. Simmer gently about 5 minutes until reduced and slightly caramelized. Cool and process until smooth.
4. Steam the pumpkin 3-4 minutes only, just until a skewer slides through. Cool.
5. Toss the pumpkin and tofu with the piri piri sauce and thread alternately onto the skewers.
6. For the couscous, bring the stock to a boil, stir in the couscous, cover off the heat for about 5 minutes and fluff with a fork.
7. Whisk the cinnamon with the lemon juice and olive oil and toss with the dates, walnuts, mint and couscous.
8. Heat a little sunflower oil on a barbecue grill or grill pan and cook the skewers in batches over medium heat, turning until golden.
9. Serve warm, scattered with the herbs and lemon wedges, with the couscous.
Make Ahead:
The piri piri sauce can be made ahead and refrigerated; the skewers can marinate in the sauce for a few hours before cooking.
Printed from https://recipe.bluelayer.org/recipe/67738/barbecued-piri-piri-pumpkin-and-tofu-skewers-with-date-and-walnut-couscous