Vegan Harissa Apricot-Glazed Tofu

🥘 Ingredients

• Israeli couscous
  1 c
• apricot jam
  2 tbsp
• black pepper
  1 unit
• cilantro
  1 unit
• cooking oil
  2 tbsp
• cornstarch
  2 tbsp
• green beans
  10 oz
• harissa powder
  ¼ tsp
• lemon
  1 unit
• olive oil
  1 tbsp
• pistachios
  1 oz
• salt
  1 unit
• tofu
  10 oz
• veggie stock concentrate
  2 unit

🍳 Cookware

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

1. 

   1

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

   green beans: 10 oz, lemon: 1 unit, cilantro: 1 unit, 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 .

   cooking oil: 2 tbsp, salt: 1 unit, black pepper: 1 unit
3. 

   3

   In a small pot , combine Israeli couscous , half the veggie stock concentrate , ¾%cup water, and a pinch of salt and pepper. Bring to a boil, then cover and reduce heat to low; cook until tender ⏱️ 7 minutes . Keep covered off heat until ready to serve.

   Israeli couscous: 1 c, veggie stock concentrate: 2 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 , preferably nonstick, over medium-high heat. Add tofu and cook, stirring occasionally, until golden brown and crispy ⏱️ 4 minutes .

   tofu: 10 oz, cornstarch: 2 tbsp
5. 

   5

   Reduce heat to low; stir in apricot jam , remaining veggie stock concentrate, ⅓%cup water, ¼%tsp harissa powder , and a squeeze of lemon juice. Simmer, stirring occasionally, until thickened ⏱️ 2 minutes . Remove from heat; season with salt and pepper to taste.

   apricot jam: 2 tbsp, harissa powder: ¼ tsp
6. 

   6

   Fluff couscous with a fork; stir in cilantro, lemon zest, juice from half a lemon, 1%tbsp olive oil , and a pinch of salt.

   olive oil: 1 tbsp
7. 

   7

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