You know that one recipe that all of your friends ask you for every time you make it? This is that. This makes a beautiful large mediterranean bowl of goodness that is perfect for a summer night’s meal or get together. This hearty salad also holds-up great as a leftover and will have you smiling on your lunch break the day after you make it.
Trust me when I say that this is one of the best grain salads you'll ever make. It's perfect to take to a BBQ, or to make on a sunny weekend and share with family and friends. It also makes the perfect leftover and packs great for an easy lunch the next day! If you want to do some make-ahead style prep, check the NOTE section below for the details.
Whisk all ingredients together and set aside.
Chop your tofu into 1/2" cubes.
In a large non-stick skillet, heat your oil over medium-high heat.
Add your tofu, sprinkle with a pinch of salt, and toss to coat all sides equally with oil.
Sear your tofu until golden on all sides and then set aside.
Heat your oil in a pot over medium-high heat.
Add your couscous, toss to coat and toast until grains become golden brown (~3 minutes). Careful not to burn.
Add vegetable broth and salt, bring to boil and then reduce heat to a simmer. Cover and let cook for 10 minutes.
Add your arugula to a large bowl. Once the couscous is cooked, add to your bowl - if you prefer to keep the integrity of the raw arugula, wait for the couscous to cool. Otherwise, add your hot couscous and wilt the arugula as you toss (both ways are delicious).
Add remaining ingredients (including tofu) to the bowl and toss to combine.
Ingredients
Directions
Whisk all ingredients together and set aside.
Chop your tofu into 1/2" cubes.
In a large non-stick skillet, heat your oil over medium-high heat.
Add your tofu, sprinkle with a pinch of salt, and toss to coat all sides equally with oil.
Sear your tofu until golden on all sides and then set aside.
Heat your oil in a pot over medium-high heat.
Add your couscous, toss to coat and toast until grains become golden brown (~3 minutes). Careful not to burn.
Add vegetable broth and salt, bring to boil and then reduce heat to a simmer. Cover and let cook for 10 minutes.
Add your arugula to a large bowl. Once the couscous is cooked, add to your bowl - if you prefer to keep the integrity of the raw arugula, wait for the couscous to cool. Otherwise, add your hot couscous and wilt the arugula as you toss (both ways are delicious).
Add remaining ingredients (including tofu) to the bowl and toss to combine.
NOTE
If you’d like to do a little prep ahead of time, you can absolutely sear your tofu, make your couscous and prep your dressing and place in the fridge until you’re ready to finish by working with your remaining ingredients!