- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving: Calories 400 | Total Fat 14 grams | Saturated Fat 2 grams | Cholesterol 0 milligrams | Sodium 450 milligrams | Carbohydrates 52 grams | Dietary Fiber 8 grams | Protein 18 grams
Transport your taste buds to Morocco with this vibrant, easy tofu dish bursting with warm spices and tender veggiesready in just 40 minutes!
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
Tip: Seek out "soup greens" packs in the fresh produce areathey typically include celery, leeks, carrots, onions, turnips, parsnips, dill, and parsley for effortless flavor.
- Reserve the herbs from the soup greens package; peel and dice the vegetables. Warm the olive oil in a medium saucepan or Dutch oven over medium heat. Add the diced vegetables and saut, stirring occasionally, until tender, about 5 minutes. Stir in the reserved tomato juices, 1/2 teaspoon each cumin, ras el hanout, and salt, plus several grinds of pepper. Simmer until slightly thickened, about 2 minutes. Add 2 cups water and the tomatoes. Cover and simmer until vegetables are fully tender, 8 to 10 minutes. Meanwhile, cook the couscous per package instructions and set aside.
- Add 1/2 cup water, tofu cubes, chopped apricots, olives, harissa, remaining 1 teaspoon cumin, and 1/2 teaspoon ras el hanout. Stir gently to combine. Cover and warm gently for 5 minutes. Remove from heat.
- Finely chop reserved herbs and stir into the pot with half the cilantro. Season with salt and more harissa to taste. Serve over couscous, garnished with remaining cilantro.
Photograph by Charles Masters | Courtesy of Recipe Iseasy Magazine
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