Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Grilled vegetables (approx. per person)
- 1/2 aubergine
- 1/2 squash
- 1/2 onion
- 1/2 yellow or red paprika (bell pepper)
- 1/2 peeled tomato
- Iceberg sallad
- firm plain tofu
- black onion seeds
Directions
Cut the vegetables i thick (about finger thick) slices and put in a big bowl (chop tomatoes into quarter segments).
Pour a few tablespoons of olive oil over, some pressed garlic (optional) and some salt.
Mix so all the vegetables are lightly covered with oil.
Grease a pan with olive oil and grill vegetables in a hot oven for 30-40 minutes, until they are lightly brown but still juicy.
Take out and let cool to room temperature.
Cover the cous-cous with about an inch of cut iceberg sallad.
Cube firm tofu and sprinkle over the sallad.
Place the grilled vegetables on top and pour some of the dressing over.
Sprinkle black onion seeds over.
Serve with extra dressing on the side.
Category:Tunisian Recipes
Category:Tunisian Vegetarian