Cous Cous Tofu Salad With Creamy Herb Dressing
By: Active Foodie
Published: Thursday, December 10, 2009 - 5:08pm

Ingredients




SALAD
1 cup whole wheat cous cous
1 1/2 cups chicken stock
1 teas salt
1 red bell pepper
1 cucumber
1 package  firm tofu
1/2 cup currants
1/2 cup chopped pecans
4 green onions
DRESSING
1 cup plain low-fat yogurt
1 garlic clove
2 tbls.s lemon juice
1 tbls. white wine vinegar
few sprigs of chopped dill
few tbls. chopped basil leaves
salt and pepper

Preparation

1 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. 2 In a large bowl add chopped bell pepper, cucumber, tofu, currants, pecans, green onions and cous cous. 3 For dressing, combine yogurt, lemon juice, vinegar, dill and basil. Grate garlic with a microplane into the mixture. Season with salt and pepper.

About


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.