Vegan Harissa Apricot–Glazed Tofu

Name: Vegan Harissa Apricot–Glazed Tofu with Green Beans, Lemon Cilantro Couscous & Pistachios
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 Egg; 6 oz Green Beans; 1 tbsp Cornstarch; 1/2 cup Israeli Couscous; 1 unit Apricot Jam; 1/2 oz Pistachios; 1 Lemon; 1 unit Tofu; 1 tbsp Harissa Powder; 1/4 oz Cilantro; 2 tsp Cooking Oil, tsp; 1 tbsp Olive Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Green Beans, Lemon Cilantro Couscous & Pistachios

By Recipe0 System

Savory tofu is the star of this flavor-packed meal. Season, coat, and pan-fry it into crisp, golden nuggets with pillowy-soft interiors, then drape in a tangy-spicy-sweet apricot-harissa glaze. Fragrant cilantro lemon couscous provides a tasty bed to nestle the glazed tofu alongside tender oven-roasted green beans. Finish with a shower of crunchy pistachios and a bright squeeze of lemon for the ultimate vegan dinner idea.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Egg
6 oz Green Beans
1 tbsp Cornstarch
1/2 cup Israeli Couscous
1 unit Apricot Jam
1/2 oz Pistachios
1 Lemon
1 unit Tofu
1 tbsp Harissa Powder
1/4 oz Cilantro
2 tsp Cooking Oil, tsp
1 tbsp Olive Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Trim green beans if necessary. Zest and quarter lemon. Finely chop cilantro. Roughly chop pistachios.
2

Toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
3

In a small pot (medium pot for 4 servings), combine couscous, half the stock concentrates, ¾ cup water (1½ cups for 4), and a pinch of salt and pepper. Bring to a boil, then cover and reduce heat to low; cook until tender, 6-8 minutes.

Keep covered off heat until ready to serve.
4

While couscous cooks, pat tofu dry with paper towels; dice into ½-inch cubes.

In a medium bowl, toss tofu with cornstarch; season generously with salt and pepper.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, stirring occasionally, until golden brown and crispy, 3-4 minutes. (For 4 servings, you may need to work in batches.)
5

Reduce heat to low; stir in jam, remaining stock concentrates, 1⁄3 cup water, ¼ tsp harissa powder, and a squeeze of lemon juice. (For 4 servings, use 2⁄3 cup water, ½ tsp harissa powder, and juice from half a lemon.) Simmer, stirring occasionally, until thickened, 1-2 minutes more.

Remove from heat; season with salt and pepper to taste.
6

Fluff couscous with a fork; stir in cilantro, lemon zest, juice from half a lemon (whole lemon for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt.
7

Divide couscous, tofu, and green beans between bowls. Sprinkle with pistachios and serve with any remaining lemon wedges on the side.

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