Friday, April 20, 2012

Sunshine Couscous Salad

What. Another couscous recipe in the same week!!!?? 

Sorry, I know that's a bit much but the last one was pearled Israeli couscous, and this is the instant kind. They're totally different creatures. 

Boston hit 91ºF today, which is why I opted for something that didn't require any cooking. I call this dish "Sunshine Couscous" because it's perfect for making and eating in the sweltering hot sunshine. Also, there's so many different brightly colored vegetables in it that when I was making it, it reminded me of a sunset. 

I know there is a strange pink hue that pervades this dish, and that makes it a bit un-photogenic. Beets have that effect on many things, but I promise this is delicious and SUPER healthy, as well as easy!

Sunshine Couscous Salad
2 cups water
1 teaspoon veggie bouillon (the equivalent of using 1 cup water and 1 cup broth)
1 1/2 cups instant couscous
1/2 red onion, diced
4 cloves garlic, minced
1 red pepper, diced
1 large red beet, diced
1 large golden beet, diced (if you can't find these, obviously just use another red beet instead!)
2 scallions, sliced
1 pound EXTRA FIRM tofu, diced (you need to use extra firm because it has a consistency more like feta)
1/2 cup dried apricots, minced
juice of 2 1/2 lemons
1/4 cup extra virgin olive oil
1 tablespoon dried dill
pinch of cayenne

Bring the water and bouillon (or broth) to a boil. Remove from heat, add couscous, and let sit until you are finished combining the rest of the ingredients in a large bowl. Add couscous last, stir to combine, and refrigerate for at least one hour. 


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