Cous Cous Tofu Salad with Creamy Herb Dressing

SALAD
  • 1 cup whole wheat cous cous
  • 1 1/2 cups chicken stock
  • 1 teas. salt
  • 1 red bell pepper
  • 1 cucumber
  • 1 package firm tofu
  • 1/2 cup currants
  • 1/2 cup chopped pecans
  • 4 green onions
DRESSING
  • 1 cup plain low-fat yogurt
  • 1 garlic clove
  • 2 tbls. lemon juice
  • 1 tbls. white wine vinegar
  • few sprigs of chopped dill
  • few tbls. chopped basil leaves
  • salt and pepper
DIRECTIONS
  • Bring chicken stock and salt to a boil.  Add cous cous.  Remove from heat, over and let stand 5 minutes, or until all liquid is absorbed.  Fluff with a fork.  Let cool.
  • In a large bowl add chopped bell pepper, cucumber, tofu, currants, pecans, green onions and cous cous.
  • For dressing, combine yogurt, lemon juice, vinegar, dill and basil.  Grate garlic with a microplane into the mixture.  Season with salt and pepper.