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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Moroccan Tofu Salad Recipe

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This recipe for Moroccan Tofu Salad is from International Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp. dry couscous
2/3 cup water
1/2 bell pepper
2 green onions
1/2 cup chickpeas (garbanzo beans) canned, low-sodium, rinsed and drained
4 tsp. balsamic vinegar
1 1/2 medium fresh tomatoes
1/4 tsp. Italian seasoning
1/4 tsp. oregano
3/4 cup peeled, chopped or sliced cucumber
4 1/2 oz. firm tofu
1 Tbsp fresh lemon juice
2/3 Tbsp. olive oil
Directions:
Directions:
Bring water to a boil over high heat then remove from heat. Add couscous, stir and cover. Let stand 5 minutes. Fluff with fork. Rinse and drain garbanzo beans. Coat a non-stick skillet with cooking spray and heat over medium heat. Drain and cube tofu. Saute tofu a few minutes or until slightly golden. Chop tomatoes, onion, bell pepper and cucmber into bite-sized pieces. Combine couscous, tofu, beans and vegetables in a serving dish. In a small bowl, whisk together oil, lemon juice, Italian seasoning and oregano. Pour over couscous mixture and stir to coat. Serve.
Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I'm not sure where I found this, but the recipe says it makes one serving with 491 calories, 0.0g fat (0.0g sat), 4g protein, 70g carbohydrate, 15g fiber, 0mg cholesterol, 40mg sodium and 19g sugar.

 

 

 

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