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:

Quickview
366k Calories
15g Protein
13g Total Fat
48g Carbs
23% Health Score
Limit These
Calories
366k
18%

Fat
13g
20%

  Saturated Fat
1g
11%

Carbohydrates
48g
16%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
464mg
20%

Get Enough Of These
Protein
15g
31%

Vitamin A
1780IU
36%

Vitamin C
27mg
33%

Manganese
0.64mg
32%

Iron
3mg
18%

Fiber
4g
18%

Calcium
155mg
16%

Vitamin E
2mg
14%

Phosphorus
133mg
13%

Folate
53µg
13%

Vitamin B3
2mg
13%

Potassium
440mg
13%

Copper
0.24mg
12%

Magnesium
40mg
10%

Vitamin B6
0.17mg
9%

Vitamin B1
0.12mg
8%

Vitamin B5
0.74mg
7%

Vitamin B2
0.11mg
6%

Vitamin K
5µg
6%

Zinc
0.71mg
5%

Selenium
0.94µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Berry Frozen Yogurt Popsicles
Easy Tabouleh
Spicy Lump Crab and Avocado Salad
Chicken Parmayonnaise
Cheesy Vegetable Lasagna
Chorizo Nachos
Double Chocolate Mashed Potato Brownies
Chinese-Style Ramp Pancakes
Chocolate Walnut Espresso Loaf
Caramel Crunch Eclairs with Burnt Caramel Pastry Creme
Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

Popular Recipes
Stuffed Bell Peppers

Onion Rings And Things

Dark Chocolate Red Wine Fudge

Sumptuous Spoonfuls

Slow Cooker Pulled Pork Gyros

Damn Delicious

S'mores Cupcakes

Beantown Baker

Israeli Couscous and Kale Stew

Mountain Mama Cooks