Couscous Salad

Adjust the heat to you taste! Can be made as a side, or a light lunch or a main meal. Can be chilled for a couple of hours so the flavors meld together.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  cup boiling water
• 1  cup couscous
• 1⁄2 teaspoon soy sauce
• 1⁄2 cup  silken firm tofu, cut into 1/2 inch cubes
• 1⁄2 lb grape tomatoes, quartered
• 1  cucumber, peeled seeded and diced
• 1⁄2 cup asparagus, blanched and sliced 1/4 inch slices
• 1⁄4 cup  shredded carrot
• 1⁄3 cup fresh cilantro or 1⁄3 cup parsley, chopped
• 1⁄2 cup olive oil
• 1⁄3 cup fresh lemon juice
• 1  teaspoon curry powder
• 1⁄2 teaspoon cayenne pepper
• 4  garlic cloves, minced

• Garnish

• 1⁄4 cup pecans
• 1⁄4 cup butter
• 1  tablespoon brown sugar

Directions

1. Garnish-.
2. Melt butter on baking sheet.
3. Add pecans and brown sugar. Stir.
4. Bake at 350 degrees for 20 minutes, stirring occasionally.
5. Set aside to cool.
6. Add couscoucs to boiling water with soy sauce.
7. Stir and cover let sit for ten minutes.
8. Uncover and fluff with a fork and transfer to a large serving bowl.
9. Add tofu, tomatoes, cucumber, asparagus, carrots, cilantro.
10. In a small bowl mix together olive oil, lemon juice, cayenne pepper, garlic.
11. Add dressing to couscous and toss.
12. Top with glazed pecans and serve.