Couscous Salad with Bell Pepper, Tofu and Sweet Corn
For the couscous
1⁄2 cup couscous
1⁄2 cup water
For the salad
1⁄2 bunch fresh parsley (stems removed and thinly chopped)
3 tbsps raisins (thinly sliced)
1 large red bell pepper (diced)
31⁄2 oz romaine lettuce (washed)
1 cup sweet corn
2 medium tomatoes (diced)
1⁄2 cup walnut halves (crushed and roasted)
For the tofu
1 tsp dried smoked paprika
13 oz firm tofu (fortified if possible) (diced)
1⁄2 tablespoon sesame oil
2 tbsps soy sauce
Boil the water for the couscous and pour it into the bowl of couscous, cover it with a lid and let it stand for 15 minutes, or until the liquids are absorbed. Fluff up the couscous with a fork.
Preheat a medium skillet and add the sesame oil and the soy sauce to fry the tofu for about 5-10 minutes until golden brown after that sprinkle the smoked paprika on top and mix well.
Use a big salad bowl and mix all the ingredients with the dressing and adjust taste before serving.