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Serves 6
½ cup sliced almonds
2 tbs olive oil
1 lb extra-firm tofu, drained and cubed
or
1lb cubed, cooked chicken, pork or lamb.
Sauce
1 large onion, chopped
3 large cloves garlic, minced
1½ tsp ground ginger
1¼ tsp ground cinnamon
¾ tsp cumin
¼ tsp paprika
1 cup low-sodium vegetable broth
2 tbs honey
Juice and grated peel of 1 lemon
Jeweled Couscous
2¼ cups vegetable broth
1 ¼ cups uncooked couscous
¼ cup chopped dried cranberries
¼ cup chopped dried apricots
3 tbs minced fresh flat-leaf parsley
3 tbs minced fresh mint
Juice and grated peel of 1 lemon
1. Toast almonds in dry skillet over medium heat, about 2 minutes. Set aside.
2. In large skillet, heat 1 tbs oil over medium heat. Add tofu or meat and stir fry until lightly browned. Set aside.
3. In same skillet, add remaining oil. Stir-fry onion and garlic about 5 minutes.
4. Add ginger, cinnamon, cumin and paprika and stir-fry 1 minute.
5. Return tofu or meat to skillet. Add broth, honey, lemon juice and lemon peel and bring to a boil.
6. Reduce heat and simmer about 15 minutes.
7. With slotted spoon remove tofu or meat to a dish, set aside and keep warm.
8. Add almonds to remaining liquid and bring to a boil. Reduce until slightly thickened.
9. Season with salt and pepper to taste.
Couscous
1. Bring broth to a boil in medium saucepan.
2. Stir in couscous, cranberries and apricots. Cover, remove from heat and let stand for 5 minutes.
3. Fluff with fork, stirring in parsley, mint, lemon juice and peel.
4. Season with salt and pepper to taste.
Serving
Place couscous on plates, top with meat or tofu and add sauce.
Source: Adapted from Vegetarian Times 10/2000.
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