This meal has a warming balance of sweet, spicy North African-inspired flavours. Fruity apricot and Moroccan spices coat tofu strips in a sticky sauce, while a dollop of creamy yogurt sauce to cool it all down.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit
Tofu
(Contains Soy)
½ cup
Couscous
(Contains Wheat)
1 unit
Sweet Bell Pepper
1 unit
Tomato
1 unit
Mini Cucumber
1 unit
Lemon
2 tbsp
Apricot Spread
(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)
3 tbsp
Yogurt Sauce
(Contains Milk)
1 tbsp
Moroccan Spice Blend
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
1 unit
Chicken Broth Concentrate
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
¼ tsp
Sugar*
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch strips. Season and cook tofu in the same way the recipe instructs you to season and cook the chicken, until golden.