Looking for a satisfying, yummy salad recipe? This nutrient-packed cous cous salad will make your taste buds sing.
Food & Nutrition Coordinator
Tamara completed her nutrition degree and dietetics training at the University of Manitoba. She enjoys engaging with students through social media and outreach activities. Tamara is passionate about peanut butter, helping students build healthy lifestyles, and ensuring students have positive and safe dining experiences at UBC.
Cous Cous Salad
YIELD: 4 Servings
1 cup whole wheat cous cous, dry
1 cup boiled water (from a kettle)
1/2 cup cucumber, diced
1/2 frozen edamame beans
1/2 cup red pepper, diced
1/2 smoked tofu, cubed
1 cup cherry tomatoes, halved
Juice of 1 lemon
1/4 cup olive oil
Salt and pepper to taste
- Place cous cous in large heat-safe bowl
- Add boiled water to cous cous and cover bowl, allow to sit for 5-7 minutes
- Place all remaining ingredients into a large mixing bowl and toss together
- Once cous cous is cooked, fluff with a fork and allow to cool
- Add cous cous to mixing bowl containing the vegetables and tofu and toss together
Note: Egg bites can be store in the fridge for 3-4 days or in the freezer for up to 2 months as a quick grab and go breakfast
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