Vegan Harissa Apricot-Glazed Tofu

🥘 Ingredients

• Israeli couscous
  1 c
• Veggie Stock Concentrate
  4 unit
• apricot jam
  2 unit
• black pepper
  1 tsp
• cilantro
  ½ oz
• cooking oil
  2 tsp
• cornstarch
  2 tbsp
• green beans
  12 oz
• harissa powder
  1 tbsp
• lemon
  2 unit
• olive oil
  2 tbsp
• paper towels
• pistachios
  1 oz
• salt
  1 tsp
• tofu
  2 unit

🍳 Cookware

• baking sheet
• small pot
• medium bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim green beans if necessary. Zest and quarter lemon . Finely chop cilantro . Roughly chop pistachios .

   green beans: 12 oz, lemon: 2 unit, cilantro: ½ oz, pistachios: 1 oz
2. 

   2

   Toss green beans on a baking sheet with a drizzle of cooking oil and a pinch of salt and black pepper . Roast on top rack until browned and tender, ⏱️ 15 minutes (12-15 minutes).

   cooking oil: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   In a small pot (medium pot for 4 servings), combine Israeli couscous , with half the Veggie Stock Concentrate , ¾ cup water (1½ cups for 4), and a pinch of salt and pepper. Bring to a boil, then cover and reduce heat to low; cook until tender ⏱️ 8 minutes (6-8 minutes). Keep covered off heat until ready to serve.

   Israeli couscous: 1 c, Veggie Stock Concentrate: 4 unit
4. 

   4

   While couscous cooks, pat tofu dry with paper towels ; dice into ½-inch cubes. In a medium bowl , toss tofu with cornstarch ; season generously with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu and cook, stirring occasionally, until golden brown and crispy, ⏱️ 4 minutes (3-4 minutes). (For 4 servings, you may need to work in batches.)

   tofu: 2 unit, paper towels, cornstarch: 2 tbsp
5. 

   5

   Reduce heat to low; stir in apricot jam , remaining stock, ⅓ cup water, ¼ tsp of harissa powder , and a squeeze of lemon juice. Increase for 4 servings. Simmer, stirring occasionally, until thickened, ⏱️ 2 minutes (1-2 minutes) more. Remove from heat; season with salt and pepper to taste.

   apricot jam: 2 unit, harissa powder: 1 tbsp
6. 

   6

   Fluff couscous with a fork; stir in cilantro, lemon zest and juice from half a lemon (use the juice of a whole lemon for 4 servings), 1 tbsp olive oil (2 tbsp for 4), and a pinch of salt.

   olive oil: 2 tbsp
7. 

   7

   Divide couscous, tofu, and green beans between bowls. Sprinkle with pistachios and serve with any remaining lemon wedges on the side.