Israeli Couscous Salad with Mint and Feta
This refreshing salad is excellent with lamb, chicken or grilled tofu.
INGREDIENTS
- 2 cups uncooked Israeli (large grain) couscous
- 3 Tbsp. mayonnaise
- 3 oz. silken tofu (1/4 block)
- 1/4 cup Silk Unsweetened
- 1 tsp. Dijon mustard
- 2 Tbsp. lemon juice or red wine vinegar
- 1/4 tsp. salt
- 4 oz. crumbled feta
- 1 English cucumber, diced in 1/4-inch pieces
- 4 small plum tomatoes, cored, seeded and diced
- 2 green onions, white and green parts only, thinly sliced
- 1/2 cup flat leaf parsley, chopped
- 1/4 cup fresh mint, chopped
- salt and pepper to taste
PREPARATION
Cook couscous in a large pot of salted water for 10 minutes, or until the pasta is done. Drain, but do not rinse. Spread couscous out on a baking sheet to cool.
In a mini food processor or blender combine mayonnaise, tofu, Silk, mustard, lemon juice, salt and 1 oz. of feta. Process until smooth, taste and adjust seasonings.
In a medium bowl combine couscous, dressing, cucumbers, tomatoes, green onions, mint and parsley. Season with salt, pepper and lemon juice; garnish with feta and extra mint.
Serves 4
Preparation Time: 25 minutes
Level of Difficulty: Moderate
