Couscous and Tofu Feta Salad
30min
4 pers.
0min
Extra firm tofu
Lunches and brunches
Completely vegetarian
Ingredients
1 can chickpeas, rinsed and drained
1 cup Lebanese cucumbers, finely diced
1 cup cherry tomatoes, finely diced
1 cup bell peppers, finely diced
½ cup Kalamata olives, pitted and chopped
⅓ cup sliced onions
¼ cup chopped parsley
¼ cup chopped mint
⅓ cup olive oil
¼ cup lemon juice
1 tbsp ground cumin
1 tbsp of liquid honey
Salt and pepper to taste
Tofu Feta
½ cup water
1 tbsp salt
½ block extra-firm tofu
Couscous
1 cup couscous semolina
1 cup boiling water
2 tbsp olive oil
½ tsp salt
Preparation
Prepare the Tofu Feta:
1. Bring water to a boil. Meanwhile, cut the tofu into cubes.
2. In a small bowl, add the salt to the boiling water and stir until completely dissolved.
3. Place the tofu cubes in the brine and refrigerate for at least 30 minutes so that the tofu soaks well.
Prepare the Couscous:
1. Pour boiling water into a saucepan and add salt and olive oil.
2. Add the couscous to the saucepan, stirring gently to coat.
3. Cover the saucepan and let the couscous soak for about 5-10 minutes, until all the water is absorbed. Add a little water if necessary to prevent the couscous from being too dry.
Prepare the Vinaigrette:
1. In a bowl, mix together the olive oil, lemon juice, ground cumin, honey, salt and pepper. Set aside.
Assemble the Salad:
1. In a large bowl, combine the drained chickpeas, diced cucumbers, cherry tomatoes, bell peppers, chopped Kalamata olives, chopped onions, chopped parsley and mint.
2. Add the cooked and cooled couscous.
3. Crumble 3/4 of the tofu feta to mix in the salad
4. Pour the prepared vinaigrette over the salad and mix well.
5. Add the remaining tofu feta on top as garnishing
