Spicy-Sweet Tofu With Couscous
Hands-On Time: 20 Mins
Total Time: 20 Mins
Yield: Serves 4
Ingredients: ◽ 1¼ cups couscous ◽ 1½ teaspoons kosher salt, divided
◽ ¾ cup dried currants ◽ ½ cup roasted almonds, chopped ◽ ⅓ cup torn mint leaves, plus more for serving ◽ 5 tablespoons olive oil, divided ◽ ¼ teaspoon freshly ground black pepper ◽ ⅓ cup harissa (chili pepper paste) ◽ 1 tablespoon fresh lemon juice (from 1 lemon), plus wedges for serving ◽ 2 teaspoons honey ◽ 1 teaspoon ground cumin ◽ ¼ teaspoon ground coriander ◽ 1 15.5-oz. pkg. extra-firm tofu, drained and cut into 1-in. cubes
1. Bring 1¼ cups water to a boil in a saucepan. Stir in couscous and 1 teaspoon salt. Cover and remove from heat. Let stand until liquid is absorbed, 3 to 4 minutes. Stir in currants, almonds, mint, 2 tablespoons oil, and pepper. Set aside.
2. Whisk harissa, 1 tablespoon oil, lemon juice, honey, cumin, coriander, 1 tablespoon water, and remaining ½ teaspoon salt in a small bowl.
3. Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Add ¼ cup harissa mixture and stir until coated, about 1 minute. Serve with couscous, remaining harissa mixture, mint, and lemon wedges.
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