Moroccan Tofu with Couscous
Moroccan Tofu with Couscous could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One portion of this dish contains about 15g of protein, 13g of fat, and a total of 366 calories. This recipe serves 4 and costs $3.41 per serving. 32 people have made this recipe and would make it again. It is brought to you by Foodnetwork. It works well as a main course. From preparation to the plate, this recipe takes approximately 40 minutes. If you have tofu, green olives, dried apricots, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is amazing. Moroccan CousCous, Moroccan Couscous, and Moroccan Chicken with Couscous are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 15-ounce can cherry tomatoes, drained (juices reserved)
1 cup couscous
1/3 cup dried apricots, chopped
2 tablespoons chopped fresh cilantro
1/3 cup pitted green olives, halved
1 1-pound package fresh soup greens
1 1/2 teaspoons ground cumin
1 tablespoon harissa (Moroccan chile paste), plus more to taste
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 teaspoon ras el hanout (Moroccan seasoning) or pumpkin pie spice
1 12- to 14-ounce package firm tofu, drained and cut into 1/2 -inch cubes
Equipment:
dutch oven
pot
Cooking instruction summary:
Set aside the herbs from the soup greens; peel the vegetables as needed, then chop. Heat the olive oil in a medium pot or Dutch oven over medium heat. Add the chopped vegetables; cook, stirring, until softened, 5 minutes. Stir in the tomato juices, 1/2 teaspoon each cumin, ras el hanout and salt, and a few grinds of pepper. Cook until the liquid is thickened, 2 minutes. Add 2 cups water and the tomatoes. Cover and simmer until the vegetables are tender, 8 to 10 minutes. Meanwhile, prepare the couscous as the label directs; set aside. Add 1/2 cup water, the tofu, dried apricots, olives, harissa and the remaining 1 teaspoon cumin and 1/2 teaspoon ras el hanout to the pot; gently stir to combine. Cover and warm through, about 5 minutes. Remove from the heat. Chop the soup green herbs and add to the pot along with half of the cilantro. Season with salt and more harissa. Serve with the couscous and top with the remaining cilantro. Photograph by Charles Masters
Step by step:
1. Set aside the herbs from the soup greens; peel the vegetables as needed, then chop.
2. Heat the olive oil in a medium pot or Dutch oven over medium heat.
3. Add the chopped vegetables; cook, stirring, until softened, 5 minutes. Stir in the tomato juices, 1/2 teaspoon each cumin, ras el hanout and salt, and a few grinds of pepper. Cook until the liquid is thickened, 2 minutes.
4. Add 2 cups water and the tomatoes. Cover and simmer until the vegetables are tender, 8 to 10 minutes. Meanwhile, prepare the couscous as the label directs; set aside.
5. Add 1/2 cup water, the tofu, dried apricots, olives, harissa and the remaining 1 teaspoon cumin and 1/2 teaspoon ras el hanout to the pot; gently stir to combine. Cover and warm through, about 5 minutes.
6. Remove from the heat.
7. Chop the soup green herbs and add to the pot along with half of the cilantro. Season with salt and more harissa.
8. Serve with the couscous and top with the remaining cilantro.
9. Photograph by Charles Masters
Nutrition Information:
covered percent of daily need
