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Couscous Salad with Mint

This refreshing salad is excellent with grilled tofu.

Time

20 min

Serving size

4

  • VEGAN

  • DAIRY-FREE

  • UNSWEET SILK

preparation

  1. Cook couscous in a large pot of salted water for 10 minutes or until the pasta is done. Drain but do not rinse.
  2. Spread couscous on a baking sheet to cool.
  3. In a mini food processor or blender combine mayonnaise, tofu, Silk, mustard, lemon juice and salt. Process until smooth.
  4. Taste and adjust seasonings.
  5. In a medium bowl combine couscous, dressing, cucumber, tomatoes, green onions, mint and parsley. Season with salt, pepper and lemon juice; garnish with extra mint.

Ingredients

  • 2 cups uncooked large grain couscous

  • 3 Tbsp vegan mayonnaise

  • 3 oz silken tofu (1/4 block)

  • 1/4 CUP SILK UNSWEET ALMONDMILK OR ORGANIC UNSWEET SOYMILK

  • 1 tsp Dijon mustard

  • 2 Tbsp lemon juice or red wine vinegar

  • 1/4 tsp salt

  • 1 English cucumber, diced in 1/4-inch pieces

  • 4 small plum tomatoes, cored, seeded and diced

  • 2 green onions, white and green parts, thinly sliced

  • 1/4 cup fresh mint, chopped

  • 1/2 CUP FLAT LEAF PARSLEY, CHOPPED

  • SALT AND PEPPER TO TASTE