Cous Cous Tofu Salad With Creamy Herb Dressing
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.
Total Steps
3
Ingredients
16
Tools Needed
4
Ingredients
- 1 cup whole wheat cous cous
- 1 1/2 cup chicken stock
- 1 teaspoons salt
- 1 red bell pepper
- 1 cucumber
- 1 package firm tofu
- 1/2 cup currants
- 1/2 cup chopped pecans
- 4 green onions
- 1 cup plain low-fat yogurt
- 1 clove garlic
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- sprigs chopped dill
- tablespoons chopped basil leaves
- salt and pepper(optional)
Instructions
Step 1
Bring chicken stock and salt to a boil. Add cous cous. Remove from heat, cover and let stand. Fluff with a fork. Let cool.
Step 2
In a large bowl, combine chopped bell pepper, cucumber, tofu, currants, pecans, green onions, and cous cous.
Step 3
For the dressing, combine yogurt, lemon juice, vinegar, dill, and basil. Grate garlic with a microplane into the mixture. Season with salt and pepper.