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This Moroccan-inspired tagine tofu with jeweled couscous is the kind of recipe you’ll want to build a dinner party around. Serve this gorgeous, vegan tagine and colorful couscous family-style, and bring some bowls of cucumber-tomato salad and carrots to the table to accompany. To drink, consider a bottle of Moroccan ‘gray wine’ (a light rosé style grown in areas of northern Morocco) or mint tea.
Moroccan Tagine Tofu with Jeweled Couscous
In small dry skillet, cook almonds over medium heat until fragrant, shaking pan occasionally, 1 to 2 minutes. Remove to a plate and set aside.
In large skillet, heat 1 tablespoon oil over medium-high heat. Add tofu and stir-fry until lightly browned, about 7 minutes. Remove to another plate.
In same large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add onion and garlic and stir-fry 5 minutes. Add ginger, cinnamon, cumin and paprika and stir-fry 1 minute. Return tofu to skillet. Stir in broth, honey and lemon juice and peel and bring to a boil. Reduce heat to medium, cover and simmer until tofu has absorbed flavors, about 15 minutes.
With slotted spoon, remove tofu to a plate; cover with foil to keep warm. Add toasted almonds to liquid remaining in skillet and bring to a boil over high heat. Cook until liquid is slightly syrupy, about 5 minutes. Remove from heat and season with salt and freshly ground pepper to taste. Set aside.
Make couscous: In medium saucepan, bring broth to a boil over high heat. Stir in couscous, cranberries and apricots, cover and remove from heat. Let stand, covered, 5 minutes. Fluff couscous mixture with a fork, stirring in parsley, mint and lemon juice and peel. Season with salt and freshly ground pepper to taste.
Divide couscous mixture among 6 plates and top with tofu. Drizzle with honey-almond sauce and serve at once.
- Calories 365
- Carbohydrate Content 44 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 4 g
- Protein Content 12 g
- Saturated Fat Content 1 g
- Sodium Content 137 mg
- Sugar Content 0 g