Couscous Salad with Mint Recipe

Name: Couscous Salad with Mint
Yield: 4 servings
Ingredients: 2 cups uncooked large grain couscous; 3 Tbsp vegan mayonnaise; 3 oz silken tofu (1/4 block); 1/4 cup Silk Unsweetened Soy or Almondmilk; 1 tsp Dijon mustard; 2 Tbsp lemon juice or red wine vinegar; 1/4 tsp salt; 1 English cucumber, diced in 1/4-inch pieces; 4 small plum tomatoes, cored, seeded and diced; 2 green onions, white and green parts, thinly sliced; 1/4 cup fresh mint, chopped; 1/2 cup flat leaf parsley, chopped; Salt and pepper to taste

Ingredients

2 cups uncooked large grain couscous
3 Tbsp vegan mayonnaise
3 oz silken tofu (1/4 block)
1/4 cup Silk Unsweetened Soy or Almondmilk
1 tsp Dijon mustard
2 Tbsp lemon juice or red wine vinegar
1/4 tsp salt
1 English cucumber, diced in 1/4-inch pieces
4 small plum tomatoes, cored, seeded and diced
2 green onions, white and green parts, thinly sliced
1/4 cup fresh mint, chopped
1/2 cup flat leaf parsley, chopped
Salt and pepper to taste

Instructions

Cook couscous in a large pot of salted water for 10 minutes or until the pasta is done. Drain but do not rinse.
Spread couscous on a baking sheet to cool.
In a mini food processor or blender combine mayonnaise, tofu, Silk, mustard, lemon juice and salt. Process until smooth.
Taste and adjust seasonings.
In a medium bowl combine couscous, dressing, cucumber, tomatoes, green onions, mint and parsley. Season with salt, pepper and lemon juice; garnish with extra mint.

Dinner