Couscous Salad with Strawberries

Ingredients

• 250 g whole wheat couscous (instant)
• 40 g raisins
• Salt
• 150 g silken tofu
• 1 tbsp soy drink (soy milk)
• 1 tsp nutritional yeast
• 1 tbsp chickpea flour
• 1 tsp tahini
• 1 pinch turmeric
• 4 tbsp olive oil
• 150 g Strawberries
• 40 g arugula (1 handful)
• 1 sprig mint
• 2 tbsp Lime juice
• 1 tsp Honey
• Pepper
• 1 tbsp sliced almonds

Instructions

1. 1.

   Mix couscous with raisins and cook in salted water according to package instructions.

2. 2.

   Meanwhile, whisk silken tofu with soy drink, nutritional yeast, chickpea flour, tahini, turmeric, and a pinch of salt. Heat 1 tbsp oil in a pan, pour the mixture in, and fry for about 1–2 minutes until golden brown on one side. Flip and cook another 1–2 minutes until done. Remove from pan, let cool slightly, then cut into thin strips.

3. 3.

   Wash, clean, and slice strawberries. Wash, dry, and tear arugula into bite‑sized pieces. Shake mint dry and pluck leaves.

4. 4.

   Whisk lime juice with honey and remaining oil; season with salt and pepper. Fluff couscous with a fork and mix in the dressing.

5. 5.

   Spread couscous on a plate, top with strawberries and arugula, then arrange tofu strips and mint leaves. Sprinkle sliced almonds on top.