Curried Couscous Salad with Tofu and Vegetables
Serves 6
Time 20 min
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. You can swap in our Oven Roasted Tofu for the packaged tofu, if you like.
Special Diets:
Ingredients
- 1 tablespoon curry powder
- 2 tablespoons coconut oil
- 1/2 teaspoon fine sea salt
- 2/3 cup raisins
- 2 cups whole wheat couscous
- 2 carrots, shredded
- 6 scallions, thinly sliced
- 1 cup frozen peas, thawed
- 1 (8.0-ounce) package baked tofu, cubed
- 1/2 cup minced fresh cilantro
- 1/2 cup shredded unsweetened coconut, toasted
Method
In a small saucepan bring 2 cups 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 carbohydrates (5g dietary fiber, 3g sugar), 8g protein.
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.
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Ingredients
- 1 tablespoon curry powder
- 2 tablespoons coconut oil
- 1/2 teaspoon fine sea salt
- 2/3 cup raisins
- 2 cups whole wheat couscous
- 2 carrots, shredded
- 6 scallions, thinly sliced
- 1 cup frozen peas, thawed
- 1 (8.0-ounce) package baked tofu, cubed
- 1/2 cup minced fresh cilantro
- 1/2 cup shredded unsweetened coconut, toasted