APRICOT-GLAZED TOFU butternut squash, pearl couscous with pistachios & tahini sauce

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Step 1

COOK COUSCOUS Preheat oven to 400 degrees. Bring 1¼ cups water and about ½ teaspoon salt to a boil in a small pot. Add toasted pearl couscous to boiling water. Stir, then reduce heat to medium-low. Simmer 11-14 minutes, or until couscous is al dente and water has absorbed. Remove from heat. Drizzle with about 1 tablespoon olive oil. Stir to coat. (You’ll finish the couscous in Step 5.)

Step 2

START PREP & ROAST SQUASH Remove any seeds from butternut squash with a spoon. Carefully peel with a sharp peeler.* Medium dice into pieces, about ½ inch each. Place squash on a lightly oiled, foil-lined baking sheet. Drizzle with about 1½ tablespoons cooking oil. Season with about ¼ teaspoon salt and a pinch of pepper. Stir to coat. Spread out in a single layer. Roast 20-22 minutes, or until fork-tender, stirring halfway through. *If you don’t have a sharp peeler, carefully use a sharp knife. Place squash cut sides down, then slice away the skin, curving your knife with the shape of the squash as you go.

Step 3

FINISH PREP Open and drain tofu. Stand tofu upright and halve vertically. Lay halves flat and cut into cubes, about 1 inch each. Press out excess water with paper towels. Season with about ¼ teaspoon salt and a pinch of pepper. Roughly chop pistachios. Thinly slice scallion; discard root end.

Step 4

COOK TOFU Heat about 1½ tablespoons cooking oil in a medium sauté pan over medium heat. Add tofu to hot pan. Sear 3-4 minutes (undisturbed). Flip tofu. Cook 3-4 minutes more (undisturbed), or until tofu is golden brown. Remove from heat. Add harissa-spiced apricot sauce and about 2 tablespoons water. Stir to coat.

Step 5

FINISH COUSCOUS Add pistachios and about half of the scallion to pot with couscous. Drizzle with cilantro-turmeric tahini sauce to taste. Stir to combine. Season with salt and pepper to taste.

Step 6

PLATE YOUR DISH Divide toasted pearl couscous between plates. Top with apricot-glazed tofu and any remaining apricot sauce from pan. Serve roasted butternut squash on the side. Garnish with remaining scallion. Enjoy!