Crispy Harissa Tofu
with Jeweled Couscous & Lemon-Mint Cucumbers
Harissa is a hot red chile pepper paste often used in northwestern Africa, including Algeria, Libya, Mauritania, Morocco, and Tunisia. We pair this fiery, crispy tofu with cooling lemon-mint cucumber salad and serve it on a bed of currant-bejeweled pearl couscous.
Nutrition (per serving)
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INGREDIENTS
- 1 cucumber, diced
- 1 lemon, zested and juiced (divided)
- 1 garlic cloves, peeled and minced
- 0.25 oz mint, leaves roughly chopped (divided)
- 1 cup Israeli couscous
- 1/4 cup dried currants
- 2 tbsp harissa paste
- 1 tbsp agave
- 1/4 cup cornstarch
- 10 oz organic extra firm tofu, patted dry and cut into 6 planks
- 2 tbsp pistachios, roughly chopped
- 1 tbsp + 1 tsp olive oil*
- 1 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Stir together cucumber, lemon juice, garlic, just half the mint, and a pinch of salt and pepper in medium bowl.
Combine 1¼ cups water and a pinch of salt in 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 mint, currants, 1 tsp olive oil, and a pinch of salt and pepper. Fluff with fork and cover to keep warm. (4-servings: use 2½ cups water, 2 tsp olive oil)
Combine harissa, agave, 1 tbsp olive oil, and a pinch of salt in small bowl and whisk harissa glaze. (4-servings: use 2 tbsp olive oil)
Stir together cornstarch and a pinch of salt and pepper on plate. Coat tofu on all sides with cornstarch mixture. Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and cook until golden brown and crispy, 3 to 4 minutes per side. (4-servings: use 2 tbsp vegetable oil)
Set oven to broil on high. Place cooked tofu on baking sheet. Spoon harissa glaze over tofu and broil until glaze is sticky and starting to brown in places, 2 to 3 minutes. (TIP: All broilers are different. Watch carefully to ensure the harissa doesn’t burn.)
Divide jeweled couscous and lemon-mint cucumbers between plates. Top with crispy harissa tofu and sprinkle with pistachios. Dig in!
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