Moroccan tofu with couscous

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 400, total fat 14 G., saturated fats 2 G., proteins 18 G., carbohydrates 52 G., fiber 8 G., cholesterol 0 mg, sodium 450 mg, sugar 0 G.

A Moroccan spice blend, ras el hanout, imbues this vegetarian tofu dish with a vibrant flavor that will bring the whole family together in the kitchen. Simmer the tofu in a rich, herb-infused sauce with tomatoes and olives and serve with couscous, generously sprinkled with fresh herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (450 g) of vegetable soup mix (celery, bell pepper, onion, and spinach)
2 tablespoons extra-virgin olive oil
1 can (425 g) of canned cherry tomatoes, drain the juice into a separate container
1.5 tsp ground cumin
1 teaspoon ras el hanout (Moroccan spice) or pumpkin pie spice
1 cup couscous
1 package (350-400 g) of firm tofu, drained and cut into 1 cm cubes.
1/3 cup chopped dried apricots
1/3 cup pitted green olives, halved
1 tbsp harissa (hot Moroccan paste) + more to taste
2 tbsp chopped fresh cilantro

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tofu, carrot, celery, leeks, olive, tomatoes, ras el hanout seasoning, cumin, harissa sauce, cilantro, couscous grain, dried apricots

Cooking the dish according to the recipe:

Set the greens aside from the vegetable soup kit; peel them if needed, then chop them. Heat the olive oil in a medium saucepan or Dutch oven over medium heat. Add the chopped vegetables and cook, stirring, until softened, 5 minutes. Add the tomato juice, 1/2 teaspoon of cumin, ras el hanout, salt, and a few grinds of black pepper. Cook until the liquid thickens, 2 minutes.
Add 2 cups of water and the tomatoes. Cover and simmer over low heat until the vegetables are tender, 8-10 minutes. Meanwhile, cook the couscous according to package directions; set aside.

Add 1/2 cup water, tofu, dried apricots, olives, harissa, the remaining 1 teaspoon cumin, and 1/2 teaspoon ras el hanout to the pan; stir gently to distribute evenly. Cover and simmer for about 5 minutes. Remove from heat.
Chop the soup greens and add them to the pot along with half the cilantro. Season with salt to taste and add harissa, if desired. Serve with couscous, garnished with the remaining cilantro.

Note

You can find "soup vegetable kit" packages in the produce section. They typically contain celery, leeks, carrots, onions, turnips, parsnips, dill, and parsley.

Categories:

recipe / Healthy eating / Vegan dishes / Dishes rich in fiber / Healthy dinners / Calorie content of prepared meals / Main courses / Cereals, legumes / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes / Moroccan cuisine

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