Whole wheat couscous (dry): 80g (1/2 cup), Tofu (firm): 120g (4 oz), Cucumber: 100g (1 cup, diced), Tomatoes: 100g (1 cup, diced), Red onion: 30g (1/4 cup, finely diced), Parsley: 30g (1/2 cup, fresh, chopped), Mint: 15g (1/4 cup, fresh, chopped), Vegetable broth: 180ml (3/4 cup), Olive oil: 15ml (1 tbsp), Lemon juice: 20ml (4 tsp), Garlic: 3g (1 clove, minced), Cumin: 2g (1 tsp), Paprika: 2g (1 tsp), Coriander: 1g (1/2 tsp), Black pepper: to taste
1. Press 120g tofu between paper towels to remove excess moisture. Cut into 1-inch cubes. 2. Mix 1g cumin, 1g paprika, 1g coriander, and black pepper. Toss tofu cubes in spice mixture. 3. Heat 5ml olive oil in a pan over medium heat. Cook tofu until golden on all sides, about 8-10 minutes. Set aside. 4. Bring 180ml vegetable broth to a boil. 5. Place 80g dry couscous in a heatproof bowl, pour boiling broth over it, cover, and let stand for 5 minutes. 6. Fluff couscous with a fork and let cool to room temperature. 7. In a large bowl, combine cooled couscous, 100g diced cucumber, 100g diced tomatoes, 30g diced red onion, 30g chopped parsley, and 15g chopped mint. 8. Whisk together 10ml olive oil, 20ml lemon juice, 3g minced garlic, 1g cumin, 1g paprika, and black pepper. 9. Pour dressing over couscous mixture and toss to combine. 10. Serve topped with grilled tofu cubes.
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