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fresh soup greens extra-virgin olive oil cherry tomatoes ground cumin hanout kosher salt couscous firm tofu dried apricots green olives fresh cilantro
Viewed: 30 - Published at: a year agoIngredients
- 1 1 -pound package fresh soup greens
- 2 tablespoons extra-virgin olive oil
- 1 15 -ounce can cherry tomatoes, drained (juices reserved)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ras el hanout (Moroccan seasoning) or pumpkin pie spice
- Kosher salt and freshly ground pepper
- 1 cup couscous
- 1 12 - to 14-ounce package firm tofu, drained and cut into 1/2 -inch cubes
- 1/3 cup dried apricots, chopped
- 1/3 cup pitted green olives, halved
- 1 tablespoon harissa (Moroccan chile paste), plus more to taste
- 2 tablespoons chopped fresh cilantro
Method
- Set aside the herbs from the soup greens; peel the vegetables as needed, then chop.
- Heat the olive oil in a medium pot or Dutch oven over medium heat.
- Add the chopped vegetables; cook, stirring, until softened, 5 minutes.
- Stir in the tomato juices, 1/2 teaspoon each cumin, ras el hanout and salt, and a few grinds of pepper.
- Cook until the liquid is thickened, 2 minutes.
- Add 2 cups water and the tomatoes.
- Cover and simmer until the vegetables are tender, 8 to 10 minutes.
- Meanwhile, prepare the couscous as the label directs; set aside.
- Add 1/2 cup water, the tofu, dried apricots, olives, harissa and the remaining 1 teaspoon cumin and 1/2 teaspoon ras el hanout to the pot; gently stir to combine.
- Cover and warm through, about 5 minutes.
- Remove from the heat.
- Chop the soup green herbs and add to the pot along with half of the cilantro.
- Season with salt and more harissa.
- Serve with the couscous and top with the remaining cilantro.
- Photograph by Charles Masters
