Recipe:

Curried Couscous Salad with Tofu and Vegetables

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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.

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

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.

Nutrition

Per serving (183g-wt.): 240 calories (90 from fat), 10g total fat, 6g saturated fat, 8g protein, 33g total carbohydrate (5g dietary fiber, 3g sugar), 0mg cholesterol, 250mg sodium

Tags: Quick and Easy, Asian, Vegetarian, Vegan, High Fiber, Dairy Free

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.