Summary
| Yield | |
|---|---|
| Source | wailana |
| Prep time | 35 minutes |
| Cooking time | 30 minutes |
| Total time | 1 hour, 5 minutes |
Description
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.
Ingredients
8 oz
Firm tofu 2 Tbsp
Maple syrup 1 Tbsp
Apple cider vinegar 2 tspn
olive oil 1⁄4 tspn
Paprika 1⁄4 tspn
Ground cumin 1 Tbsp
Soy sauce 1⁄8 tspn
Cinnamon 2 clv
garlic, crushed 1⁄8 tspn
Salt 2
Medium zucchini, cut into quarters crosswise, then lengthwise 1 1⁄2 Tbsp
olive oil 1 1⁄4 c
Water 1⁄2 Tbsp
Bragg liquid aminos 1⁄2 Tbsp
Plain couscous 1 tspn
Each cumin seeds and yellow mustard seeds 1 Tbsp
Fresh ginger, peeled and finely grated 1⁄4 tspn
Each turmeric and asafetida 1 1⁄2 Tbsp
Lemon juice 1⁄2 tspn
Salt 1⁄4 tspn
Cinnamon 1 tspn
Maple syrup or honey 3 Tbsp
Each raisins and roasted cashews,* chopped 1⁄4 c
Fresh mint leaves, minced 1
Firm tomato, thinly sliced, for garnishing 3 Tbsp
Each raisins and roasted almonds*Instructions
- 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