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Lemon Pepper Tofu With Apricot Chickpea Sauce

Ingredients

• 1 pkg extra firm tofu
• 2 Tbs lemon juice
• 2 tsp honey
• 1/2 tsp ground black pepper
• 1/4 cup plus 2 Tbs olive oil, divided
• 1/2 tsp salt
• 1/2 cup dried apricots, chopped
• 1/4 cup apple cider vinegar
• 1/2 cup cilantro, chopped
• 1/4 cup capers, chopped
• 1 clove garlic, chopped
• 1/2 tsp crushed red pepper
• 2 tsp lemon zest
• 1 can chickpeas, drained and rinsed
• 1 cup couscous

Directions

Marinade: Whisk together lemon juice, honey, black pepper, salt and 2 Tbs. oil.
Drain tofu and blot dry. Slice into 8 triangular pieces. Arrange in a single layer and pour marinade over tofu; turn to coat. Place apricots in a small bowl with vinegar and stir to mix. Let tofu and apricots sit for about 30 minutes.
Heat some oil in a skillet on medium high heat, add garlic and stir. After about 30 seconds, add chickpeas. Cook until chickpeas are starting to brown.
Sauce: Combine cilantro, capers, crushed red pepper and lemon zest with remaining oil. Stir in chickpeas and let rest until ready to serve.
Cook couscous according to package directions.
Preheat oven to broil with rack 6 inches from heat. Arrange tofu on a baking sheet, reserving marinade. Broil tofu until beginning to brown, about 10 minutes. Brush tofu with reserved marinade and flip, brushing more marinade over the top. Broil until nicely browned, about 8 minutes more.
Serve: Stir apricots into chickpea mixture. Place tofu on top of couscous and top with chickpea-apricot sauce.