Another winner in my heart. The tofu is optional, if you want to make this a soy-free meal. This recipe is easily double to make dinner for 4, or make a big batch and serve as a side salad at a potluck.
1/3 cup couscous
1 teaspoon vegetable bouillon powder
1/2 teaspoon cumin
4 cups loosely packed baby kale
1 large orange (roughly 1 cup cubed)
1/2 cup pecan pieces
1/2 cup dried cranberries
2 tablespoons olive oil
2 green onions
1/3 cup crumbled firm tofu
Pepper to taste
Bring coconut milk, cumin and vegetable bouillon powder to a boil in a pot. Add couscous and dried cranberries, cover and remove from heat. Let stand 5 minutes. While couscous is cooking, remove peel form orange and cube. Place into a bowl with pecans and baby kale.
Crumble tofu in separate bowl, add salt and pepper and squeeze the juice of 1/4 lemon onto it. Mix and set aside. Slice green onions for garnish.
Toss couscous and olive oil with the kale mixture. Serve onto 2 plates and top with crumbled tofu and green onions. Eat and enjoy. Serve with an additional lemon wedge if desired.
Makes 2 meal size salads.