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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.
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.

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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  • 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