The quest to turn a lamb recipe into a vegetarian recipe meets with success.
Ingredients
- 15 oz extra firm tofu, cubed
- 2 T extra-virgin olive oil
- 1 cups vertically sliced onion
- 1 yellow bell pepper, chopped
- 1/2 cup thinly sliced carrot
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 2 cups vegetable stock
- 1/2 cup golden raisins
- 4 tablespoons tomato paste
- 1 1/2 tablespoons grated lemon rind
- 1/4 teaspoon salt
- 1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained
- 1/2 cup chopped fresh cilantro
- 1.5 T fresh lemon juice
- 1 C couscous
3-4 servings
Directions
Heat a large nonstick skillet over medium-high heat with 1 T olive oil. Add the cubed tofu and cook, turning the tofu cubes often, until they are lightly browned. Set the tofu aside.
Add another T of oil to pan; swirl to coat. Add onion, bell pepper and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, and cayenne; sauté 1-2 minutes. Add reserved tofu, stock, and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.
Bring 1 C water to a boil. Add 1 C couscous and remove the pan from heat. Let sit for 5 minutes.
Serve together.
40 minutes
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Comments
I loved it! I have not had homemade moroccan food before and I am trying to find lots of new moroccan recipes, thank you!
This recipe is really yummy. I am not a vegetarian and
I loved it!