Moroccan tofu with couscous

Ingredients:

• 1 package (450 g) of vegetable soup mix (celery, bell pepper, onion, and spinach)
• 2 tablespoons extra-virgin olive oil
• 1 can (425 g) of canned cherry tomatoes, drain the juice into a separate container
• 1.5 tsp ground cumin
• 1 teaspoon ras el hanout (Moroccan spice) or pumpkin pie spice
• 1 cup couscous
• 1 package (350-400 g) of firm tofu, drained and cut into 1 cm cubes.
• 1/3 cup chopped dried apricots
• 1/3 cup pitted green olives, halved
• 1 tbsp harissa (hot Moroccan paste) + more to taste
• 2 tbsp chopped fresh cilantro

Preparation:

1. Set the greens aside from the vegetable soup kit; peel them if needed, then chop them. Heat the olive oil in a medium saucepan or Dutch oven over medium heat. Add the chopped vegetables and cook, stirring, until softened, 5 minutes. Add the tomato juice, 1/2 teaspoon of cumin, ras el hanout, salt, and a few grinds of black pepper. Cook until the liquid thickens, 2 minutes.
2. Add 2 cups of water and the tomatoes. Cover and simmer over low heat until the vegetables are tender, 8-10 minutes. Meanwhile, cook the couscous according to package directions; set aside.
3. Add 1/2 cup water, tofu, dried apricots, olives, harissa, the remaining 1 teaspoon cumin, and 1/2 teaspoon ras el hanout to the pan; stir gently to distribute evenly. Cover and simmer for about 5 minutes. Remove from heat.
4. Chop the soup greens and add them to the pot along with half the cilantro. Season with salt to taste and add harissa, if desired. Serve with couscous, garnished with the remaining cilantro.
   
   Note
   
   You can find "soup vegetable kit" packages in the produce section. They typically contain celery, leeks, carrots, onions, turnips, parsnips, dill, and parsley.