I love North African, Middle Eastern and Mediterranean cuisine. The combination of flavors are amazing, especially when you mix several regions together to create a dish that is spicy, sweet, and tangy. I know from my photo it's hard to see, but the tofu has been marinated and then threaded on wooden skewers, pan seared and then served over the couscous. The plate I used has a lot of detail and makes it hard to see the food, but I love my Moroccan plates and use them whenever I can!
To marinate the tofu, I used extra firm tofu and pressed it for about an hour to remove any excess moisture. I then made a marinade using ground cinnamon, turmeric, cumin, pimenton, saffron, fresh garlic, chopped marcona almonds, minced preserved lemons, sliced green olives, lemon juice, olive oil, vegetable stock and salt and pepper. I then marinated the tofu for about an hour and then threaded it on skewers alternating it with sliced olives and then pan seared it until golden brown.
For the whole wheat couscous I used toasted pistachios, currants, ground sumac, fresh mint, fresh parsley, olive oil, and salt and pepper. I then made a sauce with the reserved marinade, adding additional vegetable stock to thin it and simmered it for a few minutes until the garlic was tender. I then poured the sauce over the tofu, and garnished with additional mint....Just delicious!