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FOOD AT UBC VANCOUVER

FOOD AT UBC VANCOUVER

Quick Cous Cous Salad

By Tamara Paetsch, RD
/
Easy Recipes
Cous cous salad in a blue bowl

Looking for a satisfying, yummy salad recipe? This nutrient-packed cous cous salad is easy to prepare and will make your taste buds sing.


Quick Cous Cous Salad Recipe

Yield: 4 servings

Ingredients

1 cup whole wheat cous cous, uncooked
1 cup boiled water
1/2 cup cucumber, diced
1/2 cup frozen edamame beans, shells removed
1/2 cup red pepper, diced
1/2 cup smoked tofu, cubed
1 cup cherry tomatoes, halved
Juice of 1 lemon
1/4 cup olive oil
Salt and pepper to taste

Method

  1. Place cous cous in large heat-safe bowl
  2. Add boiled water to cous cous and cover bowl, allow to sit for 5-7 minutes
  3. Place all remaining ingredients into a large mixing bowl and toss together
  4. Once cous cous is cooked, fluff with a fork and allow to cool
  5. Add cous cous to mixing bowl containing the vegetables and tofu and toss together
  6. Enjoy!
By Tamara Paetsch, RD

Tamara was the Food & Nutrition Coordinator at UBC Food Services. She completed her nutrition degree and dietetics training at the University of Manitoba. Tamara is passionate about peanut butter, helping students build healthy lifestyles, and ensuring students have positive and safe dining experiences at UBC.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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