California Avocados Hit Their Peak Just In Time For Summer
North American Precis Syndicate
Pearl Couscous with California Avocado and Crispy Tofu (NAPS)
(NAPSI)—Summer is upon us and it’s time to celebrate as
California avocados are at the peak of their season and freshly picked in
season produce is at its peak in flavor and nutrition. The nutrient-dense
fruit stands as the highlight of any dish, now readily available and
undeniably delicious. This is the perfect time to take advantage of the
warmer weather by enjoying and sharing the heart-healthy superfood.
The California Avocado Commission (CAC) has enlisted the well-known
culinary talents of Sam Zien, of Not Not Tacos in San Diego, to develop a
recipe that consumers can make right at home. Zien prides himself on creating
innovative and often unexpected dishes that honor the Golden State’s
flavors and distinct personality.
Zien’s Pearl Couscous with California Avocado and Crispy Tofu offers
as many flavors as it does textures. For example, the combination of the
recipe’s chili spice contrasts nicely with the fresh, California
avocado’s creamy quality to provide a layered complexity.
“This dish is a great example of how something as subtle as the
California avocado can really impact a single bite,” said Zien.
PEARL COUSCOUS WITH CALIFORNIA
AVOCADO AND CRISPY TOFU 
Recipe created by Sam Zien of Not Not Tacos for the California Avocado
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 60 minutes
• 1 lb. extra firm tofu
• 2½ Tbsp. extra
virgin olive oil, divided
• ½ tsp. sea salt
• 1 tsp. chili powder
• 1½ cups water
• 1 cup pearl couscous
• 3 large shiitake mushrooms,
stems removed and thinly sliced
• 2 Tbsp. fresh lemon juice
• 2 tsp. soy sauce
• 1 clove garlic, peeled and
• 1 tsp. minced ginger
• ½ tsp. sugar
• 2 tsp. sriracha
• 3 radishes, thinly sliced
• ¼ cup finely diced
• ¼ cup finely chopped
• 1/3 cup diced tomato
• 3 Tbsp. finely chopped
• ⅛ tsp. coarse sea
salt, or to taste
• 2 ripe, Fresh California
Avocados, seeded, peeled and diced
1. Preheat oven to 375 degrees F.
2. Drain the tofu by removing from
the package, lay flat and slice in half horizontally. Place the slices in a
single layer of 3−4 sheets of paper towels. Top tofu with additional
paper towels and a heavy object (i.e. cast-iron pan) and let sit 15 minutes.
3. Uncover the tofu, cut into small
cubes and place into a large mixing bowl.
4. Add about ½ Tbsp. olive
oil and season with salt and chili powder.
5. Heat a large oven-safe pan over
medium heat and add the seasoned tofu cubes.
6. Place the pan over medium heat,
and cook, shaking the pan occasionally until tofu begins to brown on all
sides, about 5 minutes.
7. Transfer the pan to the oven and
cook tofu for 20−25 minutes or until crispy, remove and set aside.
o Alternatively, after seasoning the tofu
cubes you can place them in a single layer in an air fryer and cook at 375
degrees F for 15 minutes.
8. While the tofu bakes, bring
water to a boil in a medium saucepan and add couscous and shiitake mushrooms;
stir then reduce heat to a simmer, cover and cook until the water is
absorbed, about 10−15 minutes.
9. Remove from heat,
put in a large bowl and allow to cool.
10. Combine lemon juice, soy sauce,
garlic, ginger, sugar, sriracha and remaining olive oil in a small bowl and
mix until sugar dissolves. Set aside until ready to serve.
11. Once couscous is cooled, add
radishes, red onion, green onion, tomato, cilantro and sea salt.
12. Dress the couscous mixture evenly then
spoon on plates, adding the crispy tofu and diced avocado.
“Take advantage of summer with
the Pearl Couscous with California Avocado and Crispy Tofu. http://bit.ly/2I1FBql”
On the Net:North American Precis Syndicate, Inc.(NAPSI)