Today marks the first day of ‘meat-free week‘ 2014.
Yes, I know. Every week is meat-free week here at little vegan bear, but nevertheless, I am going to share a recipe with you all to mark the occasion. I whipped up a big bowl of this salad last night to take to work for lunch this week, as I am finding that it is better to plan ahead and be prepared, or else I will be tempted by the delicious food calling my name from Smith and Gertrude streets. Sneaky cafes!
The salad is a little Mediterranean inspired, full of tang. I had thought that the combination of mint and basil might be a little strange, but I think it worked quite well as they are only used in small amounts and actually compliment each other nicely. This salad is a great side dish, or works well with a big side of leafy greens.
Mediterranean Pearl Cous Cous Salad
250g tofu, pressed and cubed
3 cloves garlic, minced
1/4 cup red wine vinegar
1 Tbsp fresh lemon juice
1/4 cup extra virgin olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp sea salt
Rest of salad:
2 cups dry pearl cous cous
1 tsp veg stock powder
1/2 cup sundried tomatoes, rehydrated (approx 1 cup once rehydrated – or use semi-dried)
1/3 cup kalamata olives, sliced
1 cup cucumber, diced
1/2 red onion, finely diced
2 cups baby kale, roughly chopped
1 Tbsp lemon zest
Juice of one lemon
2 cloves garlic, minced
1/3 cup extra virgin olive oil
2 Tbsp red wine vinegar
2 Tbsp fresh mint, chopped
2 Tbsp fresh basil, chopped
1/4 tsp sea salt
Healthy dose of cracked pepper
Start by marinating the to-feta. Whisk together all ingredients apart from the tofu until combined. Add tofu and stir to coat all pieces in marinade. Set aside for a couple of hours (or overnight)
Next, cook the cous cous according to packet instructions. I think the one I used directed 1 1/4 cups of water to 1 cup of cous cous. Add the stock powder to the pot while cooking for a little extra flavour. Once it’s done, transfer to a bowl and set aside to cool.
Give the kale a good scrunching (just moosh or massage it between your fingers) to break up the fibres a little bit. Add it along with the rest of the salad ingredients to the bowl once the cous cous has cooled. Throw in the to-feta and stir to combine.
For the dressing, simply whisk all the ingredients together. Pour over salad and mix to distribute evenly. Store salad in the fridge until ready to use.
This is such a great recipe to kick the week off! Yum!
Ooh, yum, I like this! And I have never tried to-feta before – so going to now!
Ooh I hope you like it! I often forget about making it so it doesn’t happen as often as I would like, but yeah – it is definitely a great addition to salads and stuff. I always end up eating half of it before I do anything with it though 😉
My dinner for tonight,…it looks truly appetizing!!! Yummmmmm. 😃😃
I hope you enjoy it too 🙂
I love pearl cous cous, they are pretty delicious in stews as well. I made a harissa stew with these cous cous before and ah, I miss it right now. Your Mediterranean cous cous salad looks divine, I would love to have this for my flight tomorrow. I leave for HK/Taiwan soon! Why can’t airlines make something like this?!
Me too. Great idea to put them in a stew – I’ve never done that. I guess it’s sort of like pasta in a minestrone soup! I have been pretty boring with my use of it so far but I will have to expand! Yeah I know, it’s not so hard to make a simple, tasty vegan plane meal is it?! Have a wonderful trip though, regardless of the food they serve you on the plane :p X
Yummo! That looks so delicious!
Thanks Sandy 🙂