Moroccan Tofu Tagine with Jeweled Couscous

• 1/2 cup sliced almonds (2 oz.)
• 2 Tbs. olive oil
• 1 lb. extra-firm tofu, drained and cut into 3/4-inch cubes
• 1 large Vidalia or other sweet onion, chopped
• 3 large cloves garlic, minced
• 1 1/2 tsp. ground ginger
• 1 1/4 tsp. ground cinnamon
• 3/4 tsp. ground cumin
• 1/4 tsp. paprika
• 1 cup low-sodium vegetable broth
• 2 Tbs. honey
• Juice and grated peel of 1 lemon
• 2 1/4 cups low-sodium vegetable broth
• 1 1/4 cups uncooked couscous
• 1/4 cup chopped dried cranberries
• 1/4 cup chopped dried apricots
• 3 Tbs. minced fresh flat-leaf parsley
• 3 Tbs. minced fresh mint
• 2 Tbs. lemon juice
• 1 Tbs. grated lemon zest

1. In small dry skillet, cook almonds over medium heat until fragrant, shaking pan occasionally, 1 to 2 minutes.
2. Remove to a plate and set aside.
3. In large skillet, heat 1 tablespoon oil over medium-high heat.
4. Add tofu and stir-fry until lightly browned, about 7 minutes.
5. Remove to another plate.
6. In same large skillet, heat remaining 1 tablespoon oil over medium-high heat.
7. Add onion and garlic and stir-fry 5 minutes.
8. Add ginger, cinnamon, cumin and paprika and stir-fry 1 minute.
9. Return tofu to skillet.
10. Stir in broth, honey and lemon juice and peel and bring to a boil.
11. Reduce heat to medium, cover and simmer until tofu has absorbed flavors, about 15 minutes.
12. With slotted spoon, remove tofu to a plate; cover with foil to keep warm.
13. Add toasted almonds to liquid remaining in skillet and bring to a boil over high heat.
14. Cook until liquid is slightly syrupy, about 5 minutes.
15. Remove from heat and season with salt and freshly ground pepper to taste.
16. Set aside.
17. Make couscous: In medium saucepan, bring broth to a boil over high heat.
18. Stir in couscous, cranberries and apricots, cover and remove from heat.
19. Let stand, covered, 5 minutes.
20. Fluff couscous mixture with a fork, stirring in parsley, mint and lemon juice and peel.
21. Season with salt and freshly ground pepper to taste.
22. Divide couscous mixture among 6 plates and top with tofu.
23. Drizzle with honey-almond sauce and serve at once.

almonds, olive oil, extrafirm tofu, vidalia, garlic, ground ginger, ground cinnamon, ground cumin, paprika, vegetable broth, honey, lemon, vegetable broth, couscous, cranberries, apricots, parsley, fresh mint, lemon juice, lemon zest

Taken from www.vegetariantimes.com/recipe/moroccan-tofu-tagine-with-jeweled-couscous/ (may not work)