Caitlin Bensel
Hands-On Time
20 Mins
Total Time
20 Mins
Yield
Serves 4

This quick vegetarian dinner takes its cues from traditional Moroccan ingredients like spicy harissa paste, fluffy couscous, fragrant mint, and crunchy almonds. In just twenty minutes, you’ll make a fast and delicious lemony pilaf with currants, almonds, and mint. All that’s left to do is crisp tofu in a skillet and braise it in a honey-spiked harissa sauce. The result is shockingly flavorful, given that it comes together so quickly. Shopping tip: Harissa comes in a range of spice levels. Look for “mild” if you are sensitive, or adjust the amount to taste. If you want to add a vegetable, try cauliflower or broccoli, which can stand up to the vibrant flavors.

How to Make It

Step 1

Bring 1¼ cups water to a boil in a saucepan. Stir in couscous and 1 teaspoon salt. Cover and remove from heat. Let stand until liquid is absorbed, 3 to 4 minutes. Stir in currants, almonds, mint, 2 tablespoons oil, and pepper. Set aside.

Step 2

Whisk harissa, 1 tablespoon oil, lemon juice, honey, cumin, coriander, 1 tablespoon water, and remaining ½ teaspoon salt in a small bowl.

Step 3

Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Add ¼ cup harissa mixture and stir until coated, about 1 minute. Serve with couscous, remaining harissa mixture, mint, and lemon wedges.

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Ratings & Reviews

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