One of my fav's (Morrocan Tofu Salad)

[Guest guest]

This was a recipie my wife found on the veggetarian plan from ediets:

I like to spice it up a bit more with Chili Peppers and Mint

 

 

 

Moroccan Tofu Salad

 

 

August 9, 2005

 

Many culinary experts rate Moroccan cuisine among the best in the

world. Rich spices and flavors characterize this exotic cuisine. Our

Moroccan Tofu Salad gives you an excellent taste of Morocco while

utilizing many ingredients you may already have in your pantry.

This is a delightful meal to prepare and serve, and one fit for

company!

 

Moroccan Tofu Salad

 

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 chopped or sliced cucumber

4 1/2 oz. firm tofu

1 Tbsp. fresh lemon juice

2/3 Tbsp. olive oil

 

 

1. For couscous, bring water to a boil over high heat; remove from

heat, add couscous, stir and cover. Let stand for 5 minutes. Fluff

with fork.

 

2. Rinse and drain garbanzo beans, set aside.

 

3. Peel cucumber and chop tomatoes, onion, bell pepper and cucumber

into bite-sized pieces and place in serving bowl.

 

4. Drain and cube tofu. Coat a nonstick skillet with cooking spray

and heat over medium heat. Sauté tofu a few minutes or until slightly

golden. Combine couscous, tofu, beans and vegetables in a serving

bowl.

 

5. In a small bowl, whisk together oil, lemon juice, Italian

seasoning and oregano; pour over couscous mixture, combine. Serve.

 

Makes 1 serving. Nutritional values per serving: 491 calories, 0.0g

fat (0.0g sat), 4g protein, 70g carbohydrate, 15g fiber, 0mg

cholesterol, 40mg sodium and 19g sugar.

 

 

Greg