Cous Cous Tofu Salad With Creamy Herb Dressing

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.



Bring chicken stock and salt to a boil. Add cous cous. Remove from heat, over and let stand 5 minutes, or until all liquid is absorbed. Fluff with a fork. Let cool.
In a large bowl add chopped bell pepper, cucumber, tofu, currants, pecans, green onions and cous cous.
For dressing, combine yogurt, lemon juice, vinegar, dill and basil. Grate garlic with a microplane into the mixture. Season with salt and pepper.




I am always looking for new salad to bring for lunch. I walk aimlessly down the grocery store aisle trying to find inspiration and new produce to throw together and call a salad. This week I rediscovered cous cous. I had been neglecting this great base for far too long. I don’t know why I don’t make it more often. It comes in whole wheat, its versatile, and it cooks in no time flat! The perfect meal base if you ask me!

In Southern California, summer has not ended. With the temperature still reaching in the 90s, I couldn’t help but crave a nice, cool, fresh salad. My walk down the aisle this week yielded me some bell peppers, cucumber and tofu. And to dress this fine, fresh salad? A creamy herb dressing.


6 servings


Thursday, December 10, 2009 - 5:08pm


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