Moroccan Tofu over Jeweled Pearl Couscous

All photography by August Nyson. See all her beautiful work here

Recipe originally printed in the August '18 edition of Women's Lifestyle Magazine. Check it out here

Makes 4 entrees

Jeweled Couscous

4 Cups prepared Pearl Couscous

½ cup diced dried apricots

¼ cup dried cranberries

¼ cup diced fresh parsley + more for garnish

Slivered almonds

Instructions:

1.) Gently stir apricot, cranberry, and parsley into prepared couscous

2.) Dived amongst four dinner plates

Moroccan Tofu 

1 ¼ cup fresh orange juice (4-5 large oranges)

1/3 cup fresh lemon juice (about 2 lemons)

1/3 cup maple syrup

½ tsp coriander

¼ tsp clove

½ tsp cumin

2 Tbsp paprika

1 Tbsp oregano

1 Tbsp turmeric

2 tsp thyme

½ tsp cinnamon

1 tsp cayenne

½ tsp allspice

1 tsp salt

½ tsp black pepper

4 garlic cloves

1 Tbsp freshly grated ginger

1 pound extra firm Tofu, cut into large squares

2 Red Bell Peppers, cut into 1” pieces

1 large Zucchini, cut into half moon shaped pieces

Instructions:

1.) Add orange juice, lemon juice, maple syrup, all spices, garlic and ginger to a high speed blender. 2.) Blend on high until completely pureed. Set aside.

3.) Heat a generous amount of oil in a large pan over medium heat. 

4.) Add tofu to pan and allow to sear and brown before turning. Gently turn onto each side and allow to sear and brown before turning again. Sear all sides of tofu. 

5.) In a separate pan, heat a small amount of oil and saute Red bell pepper and zucchini until tender. Add in to tofu.

6.) Turn heat to low, pour Moroccan sauce into pan with tofu and veggies, and heat until just simmering.

7.) Spoon over jeweled pearl couscous and garnish with fresh parsley, slivered almonds, and more dried fruits to taste