This couscous salad makes a great portable meal on its own, or a tasty, protein packed side dish.  If you are a fan of curry, try adding a few dashes to the boiling water, to add an extra jolt of exotic flavour to the couscous.

Servings: 8  Prep time: 20 minutes
 
INGREDIENTS

• 1-1/2 cups couscous
• 1 cup dried cranberries
• 1/2 tsp turmeric
• 2 cups boiling water
• 1½ pkgs shredded Sunrise Pressed Tofu (or Soyganic Pressed Tofu)
• 1 cup pistachios
• 1 cup thawed frozen corn
• 3 scallions, very thinly sliced
• 1 medium cucumber, peeled, seeded, and diced
• 1/4 cup shredded fresh basil

LEMON DRESSING

• Zest of 1 lemon
• 1/3 cup lemon juice
• 3 garlic cloves, minced
• 1/2 tsp salt
• Freshly ground black pepper, to taste
• 1/3 cup olive oil

DIRECTIONS
 
1. Place the couscous, cranberries, and turmeric in a large heat safe bowl.
2. Pour in the boiling water, stir, then cover the bowl with a large plate or piece of foil. Let sit for 10 minutes. Remove the   cover, and fluff the couscous with a fork. Cover again and let sit 5 more minutes.
3. Stir in the tofu pistachios, corn, scallions, cucumbers, and basil.
4. Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
 
Calories: 410   Fat: 20g              Carbs: 40g    Protein: 18g     Fibre: 5g   
20% of daily recommended value of Calcium and Iron