Couscous salad with tofu and zucchini

Ingredients for 4 servings:

• 300 g couscous
• 2 m.-large zucchini
• 200 g tofu of your choice
• 1 m.-sized cucumber(s)
• 1 bell pepper(s)
• n. B. spice(s)
• possibly cheese substitute, grated
• some oil for frying
• Dressing of your choice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with cucumber and peppers, vegan

Prepare the couscous according to the package instructions. Pour 1.5 times the amount of boiling water over it and let it swell for 10 minutes. Meanwhile, cut the zucchini and tofu (in my case, “curry mango”) into small pieces and fry them in a pan with a little oil over medium heat. Season the zucchini and tofu and let them cool. Use this time to chop the cucumber and bell pepper (in my case, a small green pepper). Place everything in a bowl and drizzle with your favorite dressing. Add some vegan grated cheese, if desired. Tip: The couscous salad can be varied in its ingredients. It can also be prepared a day in advance and stored in the refrigerator. Then, only add the dressing when serving. It’s perfect for taking to university, school, or work. Have fun trying it out, and enjoy!