Best Moroccan Tofu Couscous Recipes

MOROCCAN TOFU WITH COUSCOUS

Steps:

• 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.

MOROCCAN TOFU COUSCOUS

Steps:

• Heat oil in skillet over medium heat.
• Add tofu; cook until tofu is firm, stirring constantly.
• Add vegetables, beans, bouillon, water, curry, and cumin.
• Bring to a boil.
• Reduce heat and simmer 8 minutes or until vegetables are done.
• Meanwhile, in a medium saucepan combine broth and margarine, bring to a boil.
• Stir in couscous.
• Cover; remove from heat.
• Let stand 5 minutes.
• Fluff with a fork before serving; spoon onto platter.
• Top with tofu mixture; sprinkle with parsley.