- 15 min
Allergens: Gluten, Nut, Soy, Wheat
Cook the couscous
Bring 1 ½ cups of water and ½ vegetable broth cube (double for 4 ppl.) to a boil in a small pot. Add the Israeli couscous, cover, and let simmer over low heat for 8-10 minutes stirring from time to time. Add the cauliflower rice and set aside, covered.
Cube the tofu.
In a bowl, mix the tofu with the cornstarch until it is well covered.
In a pan over medium-high heat, warm 1 Tbsp of vegetable oil (double for 4 ppl.). Add tofu and cook until golden, about 3 minutes a side.
Cut the lemon in half and add it to the pan to let it grill a little, about 3 minutes.
Add veggies to couscous
Chop pistachios and spinach.
Add the spinach and the pistachios to the couscous and mix well.
Add the sauce to the tofu
Remove lemon from pan.
Add harissa sauce, tomato sauce, sugar and ½ cup of water for sauce (double for 4 ppl.) to the tofu and let it cook about a minute, until its well covered and warm.
Put the couscous in a plate.
Top with harissa tofu, garnish with thyme and serve with grilled lemon.