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Dinner recipe · from the recipe book

Cumin-Coriander Tofu Skewers with Herbed Couscous

Charred, spice-crusted tofu, zucchini and onion skewers with a tangy garlic yogurt sauce over fluffy lemon-parsley couscous.

Cumin-Coriander Tofu Skewers with Herbed Couscous

Ingredients

  • 1¾ lb800 gFirm tofupressed and cut into 1-inch cubes
  • 2 medium400 gZucchinicut into 3/4-inch half-moons
  • 2 medium220 gRed onioncut into 1-inch chunks
  • 2 tbsp30 gOlive oil
  • 1 tbsp6 gGround cumin
  • 2¾ tsp5 gGround coriander
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 4 cloves12 gGarlicminced
  • 1 lemon, juiced48 gLemon juice
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1⅓ cups240 gCouscous, dry
  • 1½ cups360 gWater
  • ⅓ cup chopped20 gFresh parsleychopped
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat

Steps

  1. Soak 8 wooden skewers in water for 30 minutes, or use metal skewers.
  2. Make the marinade: in a large bowl, whisk the olive oil, cumin, coriander, paprika, half the garlic, half the lemon juice, 3 g of the salt and the black pepper.
  3. Add the tofu, zucchini and red onion to the marinade and toss gently to coat; let sit 20 minutes while the grill heats.
  4. Preheat the grill to medium-high, about 425°F (220°C), and oil the grates.
  5. Make the yogurt sauce: stir the Greek yogurt with the remaining half of the garlic, a quarter of the remaining lemon juice and a pinch of the remaining salt; chill until serving.
  6. Thread the tofu, zucchini and red onion onto the skewers, alternating pieces.
  7. Grill the skewers 10 to 12 minutes, turning every 3 minutes, until the tofu is browned and the vegetables are charred and tender.
  8. Meanwhile, bring the water and the rest of the salt to a boil in a small pot, stir in the couscous, cover, remove from heat and let stand 5 minutes.
  9. Fluff the couscous with a fork and stir in the parsley and the rest of the lemon juice.
  10. Serve the skewers over the couscous with the yogurt sauce on the side.

Contains: Milk, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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