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Lemon-Pepper Tofu with Apricot-Chickpea Salsa
Ingredients
  • 1 14-oz. pkg. extra-firm tofu, drained
  • 2 teaspoons lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
  • 2 teaspoons honey
  • ½ teaspoon freshly ground black pepper
  • ½ cup plus 2 Tbsp. olive oil, divided
  • 1 ¼ teaspoons kosher salt, divided
  • ½ cup dried apricots, chopped
  • ¼ cup apple cider vinegar
  • 2 cups packed fresh cilantro leaves (from 1 bunch), finely chopped
  • ⅓ cup jarred nonpareil capers, drained and finely chopped
  • 1 clove garlic, grated (preferably on a Microplane)
  • ½ teaspoon crushed red pepper
  • 1 15.5-oz. can chickpeas, drained and rinsed
  • 1 cup plain couscous
Steps
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