Vegan Harissa Apricot–Glazed Tofu
with Green Beans, Lemon Cilantro Couscous & Pistachios
- Wheat
- Tree Nuts
- Soy
Savory tofu is the star of this flavor-packed meal. Season, coat, and pan-fry it into crisp, golden nuggets with pillowy-soft interiors, then drape in a tangy-spicy-sweet apricot-harissa glaze. Fragrant cilantro lemon couscous provides a tasty bed to nestle the glazed tofu alongside tender oven-roasted green beans. Finish with a shower of crunchy pistachios and a bright squeeze of lemon for the ultimate vegan dinner idea.
Ingredients
2 unit
Veggie Stock Concentrate
6 ounce
Green Beans
1 tablespoon
Cornstarch
½ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Apricot Jam
½ ounce
Pistachios
(Contains: Tree Nuts)
1 unit
Lemon
1 unit
Tofu
(Contains: Soy)
1 tablespoon
Harissa Powder
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim green beans if necessary. Zest and quarter lemon. Finely chop cilantro. Roughly chop pistachios.
• Toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
• In a small pot (medium pot for 4 servings), combine couscous, half the stock concentrates, ¾ cup water (1½ cups for 4), and a pinch of salt and pepper. Bring to a boil, then cover and reduce heat to low; cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve.
• While couscous cooks, pat tofu dry with paper towels; dice into ½-inch cubes. • In a medium bowl, toss tofu with cornstarch; season generously with salt and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, stirring occasionally, until golden brown and crispy, 3-4 minutes. (For 4 servings, you may need to work in batches.)
• Reduce heat to low; stir in jam, remaining stock concentrates, 1⁄3 cup water, ¼ tsp harissa powder, and a squeeze of lemon juice. (For 4 servings, use 2⁄3 cup water, ½ tsp harissa powder, and juice from half a lemon.) Simmer, stirring occasionally, until thickened, 1-2 minutes more. • Remove from heat; season with salt and pepper to taste.
• Fluff couscous with a fork; stir in cilantro, lemon zest, juice from half a lemon (whole lemon for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt.
• Divide couscous, tofu, and green beans between bowls. Sprinkle with pistachios and serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique, delicious flavor combination; some found the apricot-harissa glaze particularly enjoyable 🍲.
- Ease of prep: Several found it easy to prepare, with some appreciating the opportunity to learn how to cook tofu.
- Suggestions: Consider marinating the tofu first for more flavor, and try air frying for a crispier texture.
- Portions: Some felt the portions were too small, especially the couscous and green beans.
- Texture: The tofu was crispy when fresh, but a few noted it doesn't reheat well.
- Spice level: While labeled as spicy, most found it mild; some suggested adding more harissa for a stronger kick.
Reviews from our home cooks
We're trying to eat more plant based meals, and this tofu dish was delicious! The tofu was dry enough to crisp up nicely and the harissa-apricot glaze was heavenly.
I was really surprised how much I liked the tofu - I was a bit afraid of it but the flavors were so good I gobbled it up! I wasn't able to get it crispy by following the directions, though, and I thought the recipe used an unnecessary amount of oil which added calories. Overall a winner though and forced me to try something a little different.
Good flavors, poor instructions. Low is too low to simmer, too much water that it takes long to thicken on the sauce. Green beans are way too close to the heat, should either be a lower temp or one level down. And the couscous, hellfresh recipes continously get it wrong. Too much water, or don't cover when cooking. They're always oversaturated, or left with excess water.
We really enjoyed the flavors of this dish but felt like overall it was bland. We just felt that the portion was a little small and not as filling as we would have liked. The roasted green beans were not good at all and tasted charred. I would just sauté them with garlic next time or cook with a different vegetable on the side.
These kits make it easy to try unfamiliar ingredients, like tofu. I feel overwhelmed with tofu options and I'm never sure what type works best for my recipes. This makes it simple. It is a great way to experiment and try new things.
I have cooked tofu before but I did notice it's difficult to get an even crispy fry going with cubed tofu, so maybe recommend noting that a wok or tall-sided pan might be easier to cook the tofu in. This is just very nit-picky as a home chef. Or even suggest an air fryer option for the tofu!
Hands down one of the best meals I've had with this service, and I loved it all the more because it's not something I'd usually do at all (I rarely do extra steps with tofu, left to my own devices.) I'd definitely order this again and again.
Really good, the lemon in the couscous was awesome flavoring. It says it's supposed to be spicy but I didn't not find that was the case. Definitely still worth saving this recipe though!
Well-balanced and delicious with a lil kick of heat! Looking forward to more delicious vegan options to come.
Delicious, and low calorie. So many of your vegan recipes are so high in calories, I would love to see more like this!
