Spicy Harissa Apricot Glazed Tofu with Lemon Cilantro Couscous and Green Beans

This vibrant vegan dish features golden pan-fried tofu nuggets coated in a tangy-sweet apricot jam and harissa powder glaze. The spicy-sweet tofu is served over fluffy Israeli couscous infused with fresh cilantro and bright lemon, alongside tender oven-roasted green beans.

Crunchy pistachios and an extra squeeze of lemon add the perfect finishing touches. It’s a quick, flavor-packed dinner that comes together in just 30 minutes-ideal for busy weeknights when you crave something satisfying and plant-based.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Trim the ends of the green beans and place them on the prepared sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 15-18 minutes, until tender and lightly browned.
2. Meanwhile, bring a small pot of water to a boil. Add the Israeli couscous and cook according to package directions (about 8-10 minutes) until tender. Drain and return to the pot. Stir in the veggie stock concentrate, a squeeze of lemon juice and half the chopped cilantro. Cover and keep warm.
3. Pat the tofu dry with paper towels and cut into 1-inch cubes. In a shallow bowl, mix the cornstarch with a pinch of salt and pepper. Toss the tofu cubes in the cornstarch mixture until evenly coated.
4. Heat cooking oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides.
5. In a small bowl, combine the apricot jam and harissa powder. Reduce the heat under the skillet to medium-low. Pour the apricot-harissa mixture over the tofu and toss gently to coat. Cook for 1-2 minutes until the glaze is sticky and heated through.
6. To serve, divide the lemon cilantro couscous between plates. Top with the glazed tofu and roasted green beans. Sprinkle with chopped pistachios and remaining cilantro. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, you can substitute regular couscous or any small pasta like orzo. Adjust cooking time according to package instructions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. The tofu may lose some crispness.

Can I make this dish nut-free?

Yes, simply omit the pistachios or replace them with sunflower seeds or pumpkin seeds for crunch.