Cous Cous and Tofu Greek Salad
By: Active Foodie
Published: Monday, February 15, 2010 - 9:59pm

Ingredients




SALAD

1 cup whole wheat cous cous
1 1/2 cups vegetable stock
1 teas. salt
1 orange bell pepper
1 cucumber
1 package firm tofu
1/4 cup kalamata olives
1/2 cup red onion
2 tomatoes
 cup *good* feta cheese (i’m super picky with my feta!)
DRESSING

1 cup plain Greek yogurt
1 garlic clove, pressed or grated on  a microplane
2 tablespoons lemon juice
1 tablespoon white wine vinegar
2 tablespoons chopped dill
salt and pepper

Preparation

1 Bring  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, olives, red onion, tomatoes, feta  and cous cous. 3 For dressing, combine yogurt, lemon juice, vinegar and dill. Grate garlic with a microplane into the mixture.  Season with salt and pepper.

About


For me coming up with lunches is one of the hardest part of my week.  First, because it has to stay fresh for four days; and second, because I try to keep our lunches vegetarian.  As a result, I come up with a lot of salad variations.  This one is my varation on a Greek salad.  I added tofu for protein, and used whole wheat cous cous to make it a little more filling.  The dressing is a twist on tzatziki, creamy Greek yogurt combined with dill, lemon and garlic.  A perfect light and healthy lunch that won’t weigh you down, and won’t necessitate an afternoon nap! :)