Couscous salad with caramelized tofu
⏲️ 25 minutes
🍽️ Serves 2
Tested by Simple Supper
Tested by Simple Supper
Ingredients
- salt
- 1 cup couscous
- 10 cherry tomatoes, diced
- 1 bell pepper, diced
- 3 green onions, sliced
- parsley or mint or basil or a combination, finely chopped
- 1 block firm tofu, cut into sticks
- 2 tsp soya sauce
- 2 tsp agave syrup
- 6 tbsp olive oil
- 2 tbsp white balsamic vinegar or lemon juice
- ¼ tsp black pepper
- ½ tsp cumin
- 1 tbsp pomegranate molasses
Instructions
- Prepare the couscous in a bowl according to packaging instructions. Usually combine 1 cup of couscous with 1 cup of boiling water, cover and leave to absorb. After about 10 minutes, uncover and fluff with a fork.
- In a large bowl, whisk the dressing ingredients: 5 tablespoons olive oil, 2 tablespoons white balsamic vinegar or lemon juice, ¼ teaspoon black pepper, 1/2 teaspoon cumin, 1 tbsp pomegranate molasses. Set aside.
- In a non-stick pan, heat up 1 tablespoon of olive oil over medium-high heat. When hot, add in the tofu sticks. Fry undisturbed for 1-2 minutes, then toss. Repeat until all sides are golden brown. Add in 2 teaspoons of soya sauce and 2 teaspoons of agave syrup and toss. Remove from heat.
- Mix the couscous and all the chopped vegetables and herbs with the dressing. Gently tossing the salad will your hands will yield a more evenly mixed salad.
- Serve topped with some extra oliveoil and the caramelized tofu sticks on the side.