Sesame Tofu With Tabbouleh And Radicchio - cooking recipe

Ingredients

250 g couscous
1 clove garlic, peeled and finely chopped
15 g fresh flat-leaf parsley, chopped, plus extra for garnish
15 g fresh mint, chopped
30 g fresh coriander, chopped
100 g pitted mixed green and black olives, sliced
2 None lemons, 1 1/2 juiced, 1/2 cut into wedges
7 tbsp olive oil
2 tbsp sesame seeds
80 g breadcrumbs
400 g smoked tofu, cut into 4 slices
2 tbsp plain flour
1 None egg, beaten
1 tsp sugar
150 g radicchio, cut into fine strips
200 g full-fat natural yogurt

Preparation

Place the couscous in a bowl, cover with 2 cups boiling water and allow to rest for 20 mins, occasionally fluffing with a fork. Stir in the garlic, parsley, mint, cilantro, olives, juice of 1 lemon and 2 tbsp oil. Season with salt and black pepper.
In a bowl, mix the sesame seeds and breadcrumbs. Season the tofu with salt and black pepper and roll in the flour, then the egg, then the sesame mixture. Heat 4 tbsp oil in a frying pan and fry the tofu for 5 mins, turning.
In a bowl, mix the sugar, 1 tbsp oil and the juice of half a lemon. Season with salt and black pepper. Toss with the radicchio. Season the yogurt with salt and black pepper.
Arrange the tofu, tabbouleh and salad on serving plates. Drizzle with the yogurt and garnish with parsley and lemon wedges.