I am always looking for new salad to bring for lunch. I walk aimlessly down the grocery store aisle trying to find inspiration and new produce to throw together and call a salad. This week I rediscovered cous cous. I had been neglecting this great base for far too long. I don't know why I don't make it more often. It comes in whole wheat, its versatile, and it cooks in no time flat! The perfect meal base if you ask me!
In Southern California, summer has not ended. With the temperature still reaching in the 90s, I couldn't help but crave a nice, cool, fresh salad. My walk down the aisle this week yielded me some bell peppers, cucumber and tofu. And to dress this fine, fresh salad? A creamy herb dressing.
Cous Cous Tofu Salad with Creamy Herb Dressing
• 1 cup whole wheat cous cous
• 1 1/2 cups chicken stock
• 1 teas. salt
• 1 red bell pepper
• 1 cucumber
• 1 package firm tofu
• 1/2 cup currants
• 1/2 cup chopped pecans
• 4 green onions
• 1 cup plain low-fat yogurt
• 1 garlic clove
• 2 tbls. lemon juice
• 1 tbls. white wine vinegar
• few sprigs of chopped dill
• few tbls. chopped basil leaves
• salt and pepper
• Bring chicken stock and salt to a boil. Add cous cous. Remove from heat, over and let stand 5 minutes, or until all liquid is absorbed. Fluff with a fork. Let cool.
• In a large bowl add chopped bell pepper, cucumber, tofu, currants, pecans, green onions and cous cous.
• For dressing, combine yogurt, lemon juice, vinegar, dill and basil. Grate garlic with a microplane into the mixture. Season with salt and pepper.
And yes, I really do bring 3-4 days worth of these lunches to work. I keep them stored in my fridge, and snack away all day! It beats any lunch I can find in walking distance of the office!
FYI: Cous Cous is not a grain *ahem, Tiege* its a form of pasta. But it comes in whole wheat, so you may still enjoy even though it's not technically a grain.