Curried Couscous Salad with Tofu and Vegetables
4

Serves 6

This easy but hearty and healthful salad combines whole wheat couscous with carrots, peas, tofu, cilantro and coconut for a delicious mix of textures and flavors.

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    Ingredients: 
    • 2 cups water
    • 1 tablespoon curry powder
    • 2 tablespoons extra virgin coconut oil
    • 1/2 teaspoon salt
    • 2/3 cup raisins
    • 2 cups whole wheat couscous
    • 2 carrots, shredded
    • 6 scallions, thinly sliced
    • 1 cup frozen peas, thawed
    • 1 (8 ounce) package baked tofu, cubed
    • 1/2 cup minced fresh cilantro
    • 1/2 cup shredded unsweetened coconut, toasted
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    Method: 

    In a small saucepan bring water, curry powder, coconut oil, salt and raisins to a boil and stir in couscous. Cover pan and remove from heat. Let couscous stand 10 minutes. Transfer couscous to a medium bowl and fluff with a fork. When cool, mix in carrots, scallions, peas, tofu, cilantro and coconut. Toss to combine well. Serve at room temperature.

    Nutritional Info: 
    Per Serving:240 calories (90 from fat), 10g total fat, 6g saturated fat, 0mg cholesterol, 250mg sodium, 33g carbohydrate (5g dietary fiber, 3g sugar), 8g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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