Tofu and Asparagus Kebabs with Moroccan Couscous Salad

What better way to embrace the Aussie summer than by firing up the barbecue? King International brings fresh flavours to the season with these vibrant tofu and asparagus kebabs, infused with a fragrant homemade herb marinade—equally delicious when used with chicken. Paired with a bright Moroccan couscous salad, this dish is zesty, low-fat, and perfect for a relaxed summer lunch enjoyed with a crisp white wine.

Ingredients

Kebabs

• 8 bamboo skewers

• 375g Pureland Organic Tofu

• 170g asparagus

Herb Marinade

• 1 handful fresh coriander

• 1 handful fresh mint

• 3 cloves garlic

• 6 spring onions

• 1 red chilli

• Zest and juice of 1 lemon

• Sea salt and freshly ground black pepper

• Olive oil

Moroccan Couscous Salad

• 200g couscous

• 200ml good-quality vegetable stock

• ¼ cup (60ml) olive oil

• 1 Lebanese cucumber, seeds removed, diced

• ½ red onion, finely sliced

• 2 tomatoes, seeds removed, diced

• 2 rounded tbsp sultanas

• 2 tbsp chopped coriander

• 2 tbsp lemon juice

• 1 tbsp Pureland Hommus (optional)

Method

1. Prepare the Marinade: Place all marinade ingredients—except the olive oil—into a food processor. Once combined, add olive oil gradually until a paste forms. Adjust seasoning; the marinade should be slightly salty to properly flavour the tofu.

2. Make the Couscous Salad: Bring vegetable stock and olive oil to a boil. Turn off the heat and stir in the couscous. Set aside for 10 minutes.Fluff with a fork and season with salt and pepper. Once cooled, mix in the cucumber, onion, sultanas, tomato, and chopped coriander.

3. Prepare the Kebabs: Cut the tofu into 1-inch cubes. Coat generously with the marinade and allow to sit for at least one hour—or overnight for deeper flavour.Cut asparagus into 3cm pieces. Preheat the barbecue or chargrill to medium heat.

4. Assemble & Cook: Thread tofu and asparagus alternately onto the skewers. Grill in batches for 3–4 minutes on each side, or until heated through and lightly charred.

5. Serve: Place kebabs over the couscous salad. Garnish with extra coriander, a squeeze of lemon, and a side of hommus.
   

Serves 4