Couscous Salad With Crispy Vegan Feta Wedges - DrNewMed Healthy Recipes for Healthy Eating

The salad we will serve you next is an excellent all-arounder. from our brand-new vegan feta wedges with couscous salad. Even though we’ve talked about a few salads for the summer, such as our Summer Roll Soba Salad and Grilled Peach Summer Salad, this one really sticks out. Let’s go over the recipe as a group.

Couscous Salad Ingredients

1 cup couscous
1 ½ cups vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
¼ cup Kalamata olives, pitted and halved
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste

Crispy Vegan Feta Wedges Ingredients

1 block of firm tofu (about 14 ounces)
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon dried oregano
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
Start by preparing the crispy vegan feta wedges. Drain the tofu and press it gently between paper towels to remove excess moisture. Cut the tofu into wedges or cubes.
In a bowl, combine the lemon juice, nutritional yeast, dried oregano, olive oil, salt, and pepper. Toss the tofu wedges in this mixture until well coated.
Place the tofu wedges on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the edges are crispy and golden brown.
While the tofu is baking, prepare the couscous salad. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover the saucepan, and remove it from heat. Let it sit for about 5 minutes until the couscous absorbs the liquid. Fluff the couscous with a fork.
In a large bowl, combine the cooked couscous, cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, mint, lemon juice, olive oil, salt, and pepper. Toss everything together until well combined.
Once the tofu wedges are ready, serve them alongside the couscous salad.