Couscous Corn Salad

  • Yield 4 servings

Tofu is marinated in lemon juice and soy sauce, sautéed and then tossed with couscous, corn and carrots.


1/2 cup uncooked couscous
3 tablespoons fresh lemon juice
1/4 teaspoon salt
2 dashes olive oil
12 ounces extra firm tofu, crumbled
1 onion, chopped
1/2 cup fresh corn kernels (1 ear)
1 small carrot, shredded
1/2 heirloom tomato, chopped


  1. Cook the couscous according to package instructions.
  2. In a small bowl, combine the lemon juice and  salt with a few dashes of olive oil and soy sauce. Whisk to combine, taste and adjust ratio to preference.
  3. Drizzle the crumbled tofu with the lemon-soy sauce marinade.
  4. Place a sauté pan over medium-high heat. Sauté the crumbled tofu for 4 to 6 minutes, or until crisp. Remove from heat, place in a bowl and let cool.
  5. Place the sauté pan back on the stove over medium heat and prepare with a little more oil or nonstick cooking spray, if needed. Add the chopped onion to the pan and sauté for 5 to 7 minutes, or until the onion has browned. Place in the tofu bowl and set aside to cool.
  6. Place the sauté pan back on the stove and sauté the corn kernels for 2 to 3 minutes, or until just tender. Remove from heat and let cool.
  7. When the tofu, onion and corn have cooled, combine the couscous, tofu, onion, corn, shredded carrot and chopped tomato together in a large bowl. Stir to combine and season with salt and pepper to taste.
Recipe by Rachel of Life Told in Recipes, courtesy of Meatless Monday 



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