Couscous Corn Salad

  • Yield: 4 servings


1/2cup uncooked couscous
3tablespoons fresh lemon juice
1/4teaspoon salt
2dashes olive oil
12ounces extra firm tofu, crumbled
1-- onion, chopped
1/2cup fresh corn kernels (1 ear)
1small carrot, shredded
1/2-- heirloom tomato, chopped


  1. Cook the couscous according to package instructions.
  2. In a small bowl, combine the lemon juice and  salt with a few dashes of olive oil and soy sauce. Whisk to combine, taste and adjust ratio to preference.
  3. Drizzle the crumbled tofu with the lemon-soy sauce marinade.
  4. Place a sauté pan over medium-high heat. Sauté the crumbled tofu for 4 to 6 minutes, or until crisp. Remove from heat, place in a bowl and let cool.
  5. Place the sauté pan back on the stove over medium heat and prepare with a little more oil or nonstick cooking spray, if needed. Add the chopped onion to the pan and sauté for 5 to 7 minutes, or until the onion has browned. Place in the tofu bowl and set aside to cool.
  6. Place the sauté pan back on the stove and sauté the corn kernels for 2 to 3 minutes, or until just tender. Remove from heat and let cool.
  7. When the tofu, onion and corn have cooled, combine the couscous, tofu, onion, corn, shredded carrot and chopped tomato together in a large bowl. Stir to combine and season with salt and pepper to taste.
Recipe by Rachel of Life Told in Recipes. 

Nutritional Info *per serving

  • Calories 195.7
  • Fat 7.2g
  • Saturated Fat 1.2g
  • Cholesterol 0mg
  • Sodium 311.9mg
  • Carbohydrate 25.1g
  • Fiber 3.8g
  • Protein 10.6g