Harissa Tofu & Couscous

The tofu needs to marinate for an hour or so! Nice with some Greek yoghurt if you have any left/it's still ok, but it's not necessary.

Durability:
4–5 days
Prep time:
20 mins
Cooking time:
25 mins
Total time:
45 mins
Prep and cooking time
45 mins

Ingredients

Servings:
Free of charge
2 lemon (4 tblsp juice + zest from 1 lemon for 4 portions)
2 tblsp harissa paste
3 clove garlic (fresh or pressed in jar), finely chopped
2 tblsp maple syrup (can be substituted with honey)
3 tblsp olive oil
salt
black pepper
2 pack tofu, firm, alder-smoked, completely dried off with paper towel, cut into 2 cm slices
400 ml couscous
1 pack fond du chef vegetable (concentrated vegetable broth)
0.5 tsp turmeric, ground
400 ml water
100 ml raisins (can be excluded)
2 grilled peppers (app. 4 in a jar), medium dice
2 onion, scallions, cut length-wise and then thinly sliced
1 pack almonds, peeled, flaked and roasted (can be excluded)

Tips!

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Instructions

  1. Marinade: Whish together lemon juice, harissa paste, garlic, maple syrup or honey, olive oil, salt and pepper. Coat tofu pieces in a third of the marinade and let sit for an hour.
  2. Couscous: Bring fond du chef and turmeric to a boil. Take off the heat, whisk in couscous and raisins, and let sit under a lid for 10 mins. Add a third of the marinade, grilled peppers and scallions. Fluff up couscous with a fork. Taste and adjust. Top with flaked almonds.
  3. Fry up tofu in oil, on both sides, until it has nice colour. Baste with a bit more marinade.
  4. Serve couscous with harissa tofu (and yoghurt if you have any).
Harissa Tofu & Couscous