Moroccan Spiced Tofu with Couscous

This is probably one of my favorite meals - after my Vegan Alfredo, of course.  It was not originally a vegan dish.  It came from The Pampered Chef "29 Minutes to Dinner, Vol. 2" cookbook.  But it was SO easy to veganize!  

For the couscous:  

1/4 cup slivered almonds, toasted (or any kind of nut you like - I was out of almonds tonight, so I subbed toasted chopped hazelnuts and I think I like it even better than the almonds)

2 cups high quality vegetable broth

1 tbsp Pampered Chef's Moroccan Rub (if you want to make your own, you can click HERE)

1/2 cup chopped dried apricots (or any other dried fruit you might like - we frequently substitute dried cherries)

1/3 cup snipped fresh cilantro

1 1/3 cups uncooked Israeli couscous (this is different from the tiny couscous - it may also be called pearled couscous)

Combine broth and rub in a large microwave safe cooker (or in a saucepan on the stove).  Microwave, covered, on HIGH for 2-3 minutes or until the broth comes to a boil.  Add chopped apricots and cilantro to the broth; stir.  Microwave, covered, on HIGH for 5-7 minutes or until most of the liquid is absorbed.  Stir in nuts and cilantro.  

For the tofu:

1 package extra firm tofu, sliced into 6 slices, drained and pressed to remove excess moisture

1-2 tbsp Moroccan Rub

1/2 tsp salt

2 tbsp apricot preserves, melted

vegetable oil or olive oil

Add a drizzle of oil to a skillet or brush a grill pan with oil and heat over medium-high.  Season the tofu slices with the rub and salt; pat or rub the seasonings into the tofu.  Add tofu to the pan and cook until browned and crisp on the outside, turning once.  Transfer tofu to a serving dish; brush with melted preserves.  Serve with couscous.  

Autumn Couscous

One of my friends went to Whole Foods today and posted a picture of a fall-inspired Israeli couscous dish.  I was hungry and had a butternut squash just waiting to be cooked, so my friend's lunch inspired me to do something I rarely do - make something up on the fly.  And it was delicious!  Perfect for a sunny fall day in Cajun Country.  Fall in Louisiana usually has nothing to do with cool temperatures.  At noon, it is already 81°, BUT the humidity is a low 39%!  No humidity = fall down South!

Ginger's Autumn Couscous

1 small butternut squash, peeled and cubed

1 small onion, diced

2 cloves garlic, minced

1/2 tsp rosemary

1 tbsp olive oil

Toss together in an oven safe dish and roast at 400° for about 30 minutes or until butternut squash is tender.  

While the squash is roasting, toast:

1 1/3 cup Israeli couscous in 1 tbsp olive oil.  Add 2 1/2 cups of boiling vegetable stock, cover, and simmer over low heat for 12 minutes.  

When couscous is finished, turn into serving dish and add:

1/2 cup dried cherries or cranberries (if you want them to be softer, add them to the couscous with the stock)

1/4 cup toasted walnuts or other nuts

1/4 cup chopped fresh parsley

the roasted butternut/onion mixture

Toss together and add salt and pepper to taste.