Couscous Salad with Bell Pepper, Tofu and Sweet Corn

Ingredients

For the couscous

1⁄2 cup couscous

1⁄2 cup water

For the salad

1⁄2 bunch fresh parsley (stems removed and thinly chopped)

3 tbsps raisins (thinly sliced)

1 large red bell pepper (diced)

31⁄2 oz romaine lettuce (washed)

1 cup sweet corn

2 medium tomatoes (diced)

1⁄2 cup walnut halves (crushed and roasted)

For the tofu

1 tsp dried smoked paprika

13 oz firm tofu (fortified if possible) (diced)

1⁄2 tablespoon sesame oil

2 tbsps soy sauce

Preparation

Boil the water for the couscous and pour it into the bowl of couscous, cover it with a lid and let it stand for 15 minutes, or until the liquids are absorbed. Fluff up the couscous with a fork.

Preheat a medium skillet and add the sesame oil and the soy sauce to fry the tofu for about 5-10 minutes until golden brown after that sprinkle the smoked paprika on top and mix well.

Use a big salad bowl and mix all the ingredients with the dressing and adjust taste before serving.