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Crispy Harissa Tofu with Jeweled Israeli Couscous & Lemon-Mint Cucumbers
2 Serving Dinner

Crispy Harissa Tofu

with Jeweled Israeli Couscous & Lemon-Mint Cucumbers

Tags: High-Protein, Chef's Choice, Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
630
FAT
15g
CARBOHYDRATES
97g
PROTEIN
31g

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INGREDIENTS

  1. 1 cucumber
  2. 1 lemon
  3. 1 garlic clove
  4. ¼ oz fresh mint
  5. 2 tbsp pistachios
  6. 1 cup Israeli couscous
  7. 2 tbsp dried currants
  8. 1 oz harissa paste
  9. 2 tsp agave
  10. 14 oz organic extra firm tofu
  11. ¼ cup cornstarch
  12. 1 tbsp + 1 tsp olive oil*
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nut (pistachio), wheat
Tools: Baking sheet, Large nonstick skillet, Small saucepan
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
630
FAT
15g
CARBOHYDRATES
97g
PROTEIN
31g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Dice the cucumber. Zest and juice the lemon. Mince the garlic. Pick and roughly chop the mint leaves. Roughly chop the pistachios. Add diced cucumber, minced garlic, lemon juice, just half the chopped mint, and a pinch of salt and pepper to a medium bowl and toss to combine. Set aside the lemon-mint cucumbers.

2
Cook the couscous

Add 1¼ cups water and a pinch of salt to a small saucepan. Bring to a boil, add couscous, reduce heat to a simmer, and cover. Cook until water is absorbed, about 10 minutes. Remove couscous from heat, and add lemon zest, remaining chopped mint, currants, 1 tsp olive oil, and a pinch of salt and pepper. Stir to combine, and cover to keep warm.

3
Make the harissa glaze

Combine harissa paste, agave, 1 tbsp olive oil, and a pinch of salt to a small bowl, and whisk to combine.

4
Cook the tofu

Drain the tofu and pat dry. Cut block in half, and cut each half into thirds to make rectangles. Add cornstarch and pinch of salt and pepper to a plate and mix to combine. Add tofu rectangles to the cornstarch mixture and rotate so that tofu is coated on all sides. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu rectangles and cook until golden and crispy, 3 to 4 minutes per side.

5
Broil the tofu

Set your broiler to high. Place tofu rectangles on a baking sheet and spoon harissa glaze over the tofu. Broil until harissa glaze is sticky and starting to brown in places, 2 to 3 minutes. TIP: All broilers are different. Watch carefully to ensure harissa doesn’t burn.

6
Serve

Divide the jeweled Israeli couscous and lemon-mint cucumbers between plates. Top with crispy harissa tofu and sprinkle with chopped pistachios. Dig in!

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