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
Ginormous white bowl or platter
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.
Prepare the couscous by cooking to al dente. Drain and toss with a drizzle of olive oil and set aside.
Prepare the tofu - I cubed and seasoned mine with @laselvabeachspice chili lime seasoning and sautéed with a little butter
Prepare the salad dressing (White peach vinegar, Red wine vinegar Olive oil Crushed garlic Crushed ginger Salt)
Toss all together and enjoy your lifeeeeeee!