COUSCOUS SALAD

I prepared the couscous salad outdoor, near the Tungenes lighthouse in Randaberg. Currently, the facility does not fulfill its original function, but in the past it was a signpost for those entering Stavanger via the Byfjord. The lighthouse was converted into a small maritime museum and café. The area is very atmospheric, romantic, perfect for walking ... and cooking:)

Ingredients:

(two person portion)

• 1/2 cup of dry couscous
• 125g natural tofu
• 1/4 yellow pepper
• 1/4 red pepper
• 1/4 cucumber
• 1/4 red onion
• 1/2 clove of garlic
• 5 dried tomatoes
• 1 tbsp of capers
• salt and pepper
• coriander and mint

dressing:

• 1 tbsp olive oil
• 1 tsp mustard
• 1 tbsp lemon juice
• pinch of oregano

tofu marinade:

• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1/2 tsp of granulated garlic 
• pinch of chili powder

Instructions:

1. Put  marinade ingredients to the bowl.
2. Stir to combine them.
3. Place the cube tofu in the marinade and leave aside.
4. Pour hot water onto couscous and leave for 10 minutes.
5. Prepare salad dressing and leave aside.
6. Cut all vegetables and put to the bowl.
7. Add capers and dried tomatoes.
8. Add couscous.
9. Put marinated tofu to the pan and cook until browned.
10. Add tofu to the salad.
11. Add salt and pepper.
12. Pour dressing over.
13. Add mint and coriander leaves.