Cous-Cous and Tofu Salad

Cover
Main

Ingredients

Servings:2
cous-cous
cook cous-cous with 1.5x amount of water
12 cup
eggplant(optional)
1 
smoked tofu
diced
200 g
cherry tomatoes
halved
200 g
scallions
chopped
replace with onions
2 
lettuce
washed and chopped
12 head
fresh dill
finely chopped
1 tbsp
parsley
finely chopped
1 tbsp
extra virgin olive oil
1 tbsp
lemon
juiced
1 

Steps

8 steps
Prepare cous-cous
1
Pour 1.5x amount of water over cous-cous and leave it until it cools down
Prepare eggplant if using
2
Step
First slice the eggplant into thick slices. Pour some salt on both sides of each slice and leave it standing for at least 10 minutes. This will help take out the bitterness from it.
3
Step
Wash each slice and then dice the eggplant.
4
Step
Cook eggplant with some olive oil until it softens.
Prepare tofu
5
Step
Meanwhile, in a non stick pan or a grill pan cook the tofu for several minutes stirring often, until tofu becomes nicely browned. If you don't have a non stick pan then you may need to use some oil here, or you could just add uncooked diced tofu to the salad when bringing everything together.
Prepare veggies
6
Step
Wash and slice all other ingredients
Prepare salad dressing
7
Mix lemon juice, extra virgin olive oil, parsley and dill
Bring it together
8
Step
Mix all ingredients and the dressing and serve.
Jun 18th 2022