1 1-pound package fresh soup greens
2 tablespoons extra-virgin olive oil
1 15-ounce can cherry tomatoes, drained (juices reserved)
1 1/2 teaspoons ground cumin
1 teaspoon ras el hanout (Moroccan seasoning) or pumpkin pie spice
Kosher salt and freshly ground pepper
1 cup couscous
1 12- to 14-ounce package firm tofu, drained and cut into 1/2 -inch cubes
1/3 cup dried apricots, chopped
1/3 cup pitted green olives, halved
1 tablespoon harissa (Moroccan chile paste), plus more to taste
2 tablespoons chopped fresh cilantro
Set aside the herbs from the soup greens; peel the vegetables as needed, then chop. Heat the olive oil in a medium pot or Dutch oven over medium heat. Add the chopped vegetables; cook, stirring, until softened, 5 minutes. Stir in the tomato juices, 1/2 teaspoon each cumin, ras el hanout and salt, and a few grinds of pepper. Cook until the liquid is thickened, 2 minutes. Add 2 cups water and the tomatoes. Cover and simmer until the vegetables are tender, 8 to 10 minutes. Meanwhile, prepare the couscous as the label directs; set aside.
Add 1/2 cup water, the tofu, dried apricots, olives, harissa and the remaining 1 teaspoon cumin and 1/2 teaspoon ras el hanout to the pot; gently stir to combine. Cover and warm through, about 5 minutes. Remove from the heat.
Chop the soup green herbs and add to the pot along with half of the cilantro. Season with salt and more harissa. Serve with the couscous and top with the remaining cilantro.
Look for packages of "soup greens" in the produce section. They usually contain celery, leeks, carrots, onions, turnips, parsnips, dill and parsley.
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