This was a super easy dinner based on ingredients I had on
hand in the pantry. You could easily vary the amount of couscous to make it
more of a make ahead salad, or change up the ingredients based on what you have
on hand. If I were serving this at a larger gathering, I would add falafel,
pita, homemade hummus, and marinated olives as part of the spread. The spicy
dressing on this salad would balance out something hearty like lentil soup or a
lentil loaf.
Here’s the recipe.
Mixed Greens, Tofu, and Couscous Salad with Spicy Harissa Vinaigrette
Ingredients
1 block extra firm tofu, pressed, dried, and cut into ¼”
cubes
1 cup couscous (not the pearl kind)
6 radishes, thinly sliced
A handful of ripe Roma tomatoes, de-seeded and chopped
Baby kale and mixed greens (50/50 mix)
1 large avocado, sliced
Croutons
2 teaspoons Harissa powder
¼ cup lemon juice
¼ cup olive oil, plus 6 tablespoons
Salt and pepper to taste
Pour 1 ¼ cups boiling water over 1 cup of couscous in a
large bowl. Give it a quick stir and drizzle in about 4 tablespoons of olive
oil. Cover with a kitchen towel and set aside.
Heat about 2 tablespoons of olive oil in a frying pan over
medium high heat. Sauté the tofu for 10-12 minutes, or until all cubes are
evenly browned. Salt and pepper to taste and set aside.
Fluff the couscous with a fork and add another drizzle or
two of olive oil as needed. Add salt and pepper.
In a ball jar with a lid, or in a large bowl with a whisk,
mix the lemon juice, ¼ cup olive oil, and harissa powder. Shake or whisk until
thoroughly combined. Set aside.
Assemble all the other salad ingredients in a large bowl. Use
about ½-¾ of the cooked couscous, and toss into the salad with the other ingredients,
except the croutons and the avocado. Add the tofu and the dressing. Toss to
thoroughly coat. Then, add the croutons and the avocado. Add freshly ground
pepper and more salt if needed. Serve with freshly baked pita bread.
