This couscous salad is quick to make, super aromatic and perfect as a meal prep or fresh summer dish. It tastes particularly good if it is left to infuse overnight in the fridge, as the tofu absorbs the spicy sauce perfectly!
Place 160 g of couscous in a bowl and pour over double the amount of hot water (approx. 320 ml).
Cover and leave to soak for approx. 10 minutes. Then fluff up with a fork.
Prepare the sauce
In a large salad bowl, mix the tomato purée, mustard, maple syrup, olive oil, apple cider vinegar, lemon juice, salt and pepper until you have a creamy sauce.
Prepare vegetables
In a large salad bowl, mix the tomato purée, mustard, maple syrup, olive oil, apple cider vinegar, lemon juice, salt and pepper until you have a creamy sauce.
Cut the tofu into small cubes.
Roast the cashew nuts in a pan without oil until golden brown.
Mix everything together
Add the swollen couscous to the bowl with the dressing and mix well.
Add the chopped vegetables, tofu, roasted cashew nuts and rocket.
Mix everything together.
Serve or leave to infuse
Serve immediately or cover and refrigerate for a few hours or overnight.
Notes
If you prepare the salad the day before, it tastes even more aromatic, the tofu then absorbs the full flavor of the dressing and takes on an almost feta-like consistency.
Nutrition
Nutrition Facts
Couscous salad
Amount per Serving
Calories
259
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Sodium
17
mg
1
%
Potassium
232
mg
7
%
Carbohydrates
37
g
12
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
12
g
24
%
Vitamin A
216
IU
4
%
Vitamin C
10
mg
12
%
Calcium
85
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
