Moroccan Tofu with Couscous Recipe

Name: Moroccan Tofu with Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1 -pound package fresh soup greens; 2 tablespoons extra-virgin olive oil; 1 15 -ounce can cherry tomatoes, drained (juices reserved); 1 1/2 teaspoons ground cumin; 1 teaspoon ras el hanout (Moroccan seasoning) or pumpkin pie spice; Kosher salt and freshly ground pepper; 1 cup couscous; 1 12 - to 14-ounce package firm tofu, drained and cut into 1/2 -inch cubes; 1/3 cup dried apricots, chopped; 1/3 cup pitted green olives, halved; 1 tablespoon harissa (Moroccan chile paste), plus more to taste; 2 tablespoons chopped fresh cilantro

Servings: persons

1 1 -pound package fresh soup greens
2 tablespoons extra-virgin olive oil
1 15 -ounce can cherry tomatoes, drained (juices reserved)
1 1/2 teaspoons ground cumin
1 teaspoon ras el hanout (Moroccan seasoning) or pumpkin pie spice
Kosher salt and freshly ground pepper
1 cup couscous
1 12 - to 14-ounce package firm tofu, drained and cut into 1/2 -inch cubes
1/3 cup dried apricots, chopped
1/3 cup pitted green olives, halved
1 tablespoon harissa (Moroccan chile paste), plus more to taste
2 tablespoons chopped fresh cilantro

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.
4
Stir in the tomato juices, 1/2 teaspoon each cumin, ras el hanout and salt, and a few grinds of pepper.
5
Cook until the liquid is thickened, 2 minutes.
6
Add 2 cups water and the tomatoes.
7
Cover and simmer until the vegetables are tender, 8 to 10 minutes.
8
Meanwhile, prepare the couscous as the label directs; set aside.
9
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.
10
Cover and warm through, about 5 minutes.
11
Remove from the heat.
12
Chop the soup green herbs and add to the pot along with half of the cilantro.
13
Season with salt and more harissa.
14
Serve with the couscous and top with the remaining cilantro.
15
Photograph by Charles Masters

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1 -pound package fresh soup greens, 2 tablespoons extra-virgin olive oil, 1 15 -ounce can cherry tomatoes, drained (juices reserved), 1 1/2 teaspoons ground cumin, and more.

Yes, Moroccan Tofu with Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Tofu with Couscous

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