This couscous salad makes a great portable meal on its own, or a tasty, protein packed side dish.  If you are a fan of curry, try adding a few dashes to the boiling water, to add an extra jolt of exotic flavour to the couscous.

 Prep time: 20 min   Servings: 8

LEMON DRESSING

Zest of 1 lemon
1/3 cup lemon juice
3 garlic cloves, minced
1/2 tsp salt
Freshly ground black pepper, to taste
1/3 cup olive oil

SALAD INGREDIENTS

1-1/2 cups couscous
1 cup dried cranberries
1/2 tsp turmeric
2 cups boiling water
1½ pkg shredded Sunrise Pressed Tofu (or Soyganic Pressed Tofu)
1 cup pistachios
1 cup thawed frozen corn
3 scallions, very thinly sliced
1 medium cucumber, peeled, seeded, and diced
1/4 cup shredded fresh basil

DIRECTIONS 

1. Place the couscous, cranberries, and turmeric in a large heat safe bowl.
2. Pour in the boiling water, stir, then cover the bowl with a large plate or piece of foil. Let sit for 10 minutes. Remove the   cover, and fluff the couscous with a fork. Cover again and let sit 5 more minutes.
3. Stir in the tofu pistachios, corn, scallions, cucumbers, and basil.
4. Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.