Moroccan Couscous with Tofu Steaks

Press tofu with paper towel or tea towel to dry out a little.
Dissolve bouillon cubes in 2 cups water in a small saucepan and add tofu ‘steaks’. They should be just covered by the stock. Add a little more water if necessary.
Bring to a boil and simmer until stock is reduced to just below the top layer of tofu. Take off heat and leave to marinate.
Heat 2 tablespoons olive oil in a fry pan and sauté pepper, carrot, garlic, mushrooms, almonds and date with a tablespoon of ‘Ras el Hanout’ until just soft. Transfer to a bowl.
Heat 1 tablespoon olive oil in same fry pan used for vegetables (don’t clean). Fry tofu on medium heat until brown on each side.
Pour the remainder of the tofu stock into a measuring cup and pour in enough water to make 1 cup. Bring to a boil then turn off heat, add couscous and stir quickly. Cover with lid for 5 minutes to absorb.
Stir Nuttelex through couscous with a fork. Turn heat back to low and add vegetable mixture and stir through until heated.
Serve couscous in a bowl topped with tofu and chutney.
Play with proportions and you can make this a big dish for a dinner party.