BBQ jackfruit couscous with soy yogurt sauce

Ingredients:

• 200 g Lotao Green Jackfruit natural
• 1 tsp cumin
• 2 tsp sweet paprika spice
• 1 pinch of chili flakes as desired
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 180 ml BBQ sauce
• 1/2 tsp liquid smoke
• 60 ml vegetable broth
• Salt and pepper

for the couscous

• 100g couscous
• 2 tomatoes, roughly diced
• 100g corn
• 1 avocado, roughly diced
• 1 red onion, cut into strips

for the yogurt sauce

• 250 ml unsweetened soy yoghurt
• 1 tbsp parsley, finely chopped
• 1 tsp lemon juice
• salt and pepper

Preparation:

1. Put the jackfruit pieces in a bowl with a little oil and mix well with the paprika powder, cumin, chili flakes and salt and pepper. Let the marinade take effect for about 30 minutes.
2. Heat some oil in a medium-sized pan and fry the onion over medium heat for about 3 minutes until translucent. Then add the garlic and sauté for another minute.
3. Add the marinated jackfruit and sauté for another 3 minutes. Then stir in the BBQ sauce, liquid smoke and vegetable stock and bring to the boil briefly.
4. In the meantime, prepare the vegan yogurt sauce. To do this, put the yoghurt in a bowl, stir in the chopped parsley and season with salt and pepper.
5. Cook the couscous in salted water according to the instructions and cool. Dice the tomatoes, avocado and onion and fold into the cooled couscous.
6. Arrange the couscous vegetables on a plate and the BBQ jackfruit on top. Garnish with some yogurt sauce and enjoy.