Sesame Tofu With Tabbouleh And Radicchio

• 9 ounces couscous
• 1 clove garlic peeled and finely chopped
• 1/2 ounce fresh flat leaf parsley chopped, plus extra for garnish
• 1/2 ounce fresh mint chopped
• 1 ounce cilantro chopped
• 4 ounces black olives pitted mixed green and, sliced
• 2 lemons 1 1/2 juiced, 1/2 cut into wedges
• 7 tablespoons olive oil
• 2 tablespoons sesame seeds
• 3 ounces breadcrumbs
• 14 ounces tofu smoked, cut into 4 slices
• 2 tablespoons all-purpose flour
• 1 egg beaten
• 1 teaspoon sugar
• 5 ounces radicchio shredded
• 7 ounces full-fat plain yogurt

1. 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.
2. 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.
3. 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.
4. Arrange the tofu, tabbouleh and salad on serving plates. Drizzle with the yogurt and garnish with parsley and lemon wedges.

couscous, clove garlic, flat leaf parsley, cilantro, black olives, lemons, olive oil, sesame seeds, breadcrumbs, flour, egg, sugar, radicchio, fullfat plain yogurt

Taken from www.yummly.com/recipe/Sesame-Tofu-with-Tabbouleh-and-Radicchio-1410750 (may not work)