Ingredients
1 pkg couscous cooked according to the package instructions the larger balls vs the tiny more traditional versions you’re used to seeing
¼ cup White peach vinegar Durant Oregon makes the most gorgeous one
Splash of Red wine vinegar
¼ cup Olive oil
1 tsp Crushed garlic
1 tsp Crushed ginger
1 tsp Salt
1 lb cubed Tofu, drained on paper towels and cut into bite sized cubes
2 Watermelon radishes
½ cup Fresh Cilantro
5 - 6 Sprigs of Fresh Basil
4 oz Crumbed feta
8 Sweet mini peppers, sliced
Tools
Ginormous white bowl or platter
Directions
Step 1
Chop the veggies and marinate the watermelon radish. For the watermelon radish - slice it super thin on a mandolin and toss with olive oil, white peach vinegar and salt and let marinate while you prepare the couscous.
Step 2
Prepare the couscous by cooking to al dente. Drain and toss with a drizzle of olive oil and set aside.
Step 3
Prepare the tofu - I cubed and seasoned mine with @laselvabeachspice chili lime seasoning and sautéed with a little butter
Step 4
Prepare the salad dressing (White peach vinegar, Red wine vinegar Olive oil Crushed garlic Crushed ginger Salt)
Step 5
Toss all together and enjoy your lifeeeeeee!
