Couscous is a staple grain across North Africa. It cooks up quickly and makes a nice alternative to rice. Flavored with cashews, raisins, mint, and a blend of traditional spices, this summery dish makes a complete meal.
Serves 4. Total time 1 hour, 5 minutes.
Prep time 35 minutes.
Cooking time 30 minutes.
8 ozFirm tofu
2 TbspMaple syrup
1 TbspApple cider vinegar
2 tspnOlive oil
1/4 tspnGround cumin
1 TbspSoy sauce
2 clvGarlic, crushed
2Medium zucchini, cut into quarters crosswise, then lengthwise
1 1/2 TbspOlive oil
..Salt and black pepper to taste
1 1/4 cWater
1/2 TbspBragg liquid aminos
1/2 TbspPlain couscous
1 tspnEach cumin seeds and yellow mustard seeds
1 TbspFresh ginger, peeled and finely grated
1/4 tspnEach turmeric and asafetida
1 1/2 TbspLemon juice
1 tspnMaple syrup or honey
3 TbspEach raisins and roasted cashews,* chopped
1/4 cFresh mint leaves, minced
1Firm tomato, thinly sliced, for garnishing
3 TbspEach raisins and roasted almonds*
..Fresh mint sprigs for garnishing
- Cut the tofu into 4 slices, then divide each slice into 3 rectangles. Lay flat in a small baking dish. Whisk the next 9 ingredients together and pour over the tofu. Chill for 30 minutes.
- Preheat the oven to 350°F. Bake the tofu for 40-50 minutes until the liquid has evaporated, basting occasionally. Place the zucchini in a separate baking dish. Drizzle with 1/2 Tbsp. oil and sprinkle with salt and pepper to taste. Bake with the tofu until tender.
- In a small saucepan bring the water, 1 tsp. oil, and aminos to a boil. Add the couscous and mix well. Bring to a boil again, remove from the heat, and let sit covered for 20 minutes. Fluff with a fork when done.
- If you prefer soft raisins, soak them in hot water at this point until ready to use. Also, roast your nuts at this time if you are making your own.*
- Heat the remaining 1/2 Tbsp. oil in a skillet on medium heat. Add the cumin and mustard seeds and toast until light golden and the seeds begin to pop. Stir in the ginger, turmeric, and asafetida and sauté for a few seconds.
- Add the cooked couscous, lemon juice, salt, cinnamon, and sweetener and mix well. Remove from the heat and toss in the chopped nuts, raisins, and fresh mint.
- To serve, pile the couscous in the center of a large serving plate. Alternate pieces of tofu and zucchini in a circle around the base of the couscous. Garnish with the sliced tomato and mint sprigs and sprinkle the raisins and roasted almonds around the edge.
Notes*To roast nuts, bake for 15-20 minutes on 350°F until light brown, stirring occasionally. Cool before using.
Nutritional Information Per Serving:
Calories: 313, Fat 12.5g (113 cal), Carbohydrate 38.5g (154 cal), Protein 11.4g (46 cal)
Added information: Saturated Fat 1.9g, Cholesterol 0mg, Sodium 769mg, Dietary Fiber 3.2g