The result is shockingly flavorful, given that it comes together so quickly.
This recipe was developed by Marianne Williams.
extra-firm tofu, drained and cut into 1-in.
Photo: Caitlin Bensel
cubes
Directions
Bring 114 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.
Heat remaining 2 tablespoons oil in a large skillet over medium-high.
Add tofu; cook, turning occasionally, until browned, 8 to 10 minutes.
Add 14 cup harissa mixture and stir until coated, about 1 minute.
Serve with couscous, remaining harissa mixture, mint, and lemon wedges.
2,000 calories a day is used for general nutrition advice.
