Elevate your summer dining experience with this delightful cherry-almond couscous salad, a perfect match for the fiery pitta energies. Enjoy it chilled or at room temperature. For a heartier meal, Kaphas and vatas can opt to sauté the tofu.
Step 1
Heat the oil in a large pot. Add the almonds and cherries, and sauté for 1 minute.
Step 2
Stir in the couscous and toast for 2 to 3 minutes.
Step 3
Pour in the vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer until the liquid is absorbed, about 10 minutes.
Step 4
In a large bowl, whisk together the coconut milk, lemon juice, fennel, cardamom, and salt.
Step 5
Add the cooked couscous, dried cherries, slivered almonds, and tofu to the bowl. Mix well to combine.
Step 6
Serve the couscous mixture over the bed of salad greens.
Enhance creaminess with a dollop of yogurt or a splash of champagne or white balsamic vinegar. Consider steaming the raw greens and tofu before serving.
Elevate the dish with freshly chopped cilantro or mint.
Customize by adding a fried egg, substituting chickpeas for tofu, almond milk for coconut milk, and sunflower oil for coconut oil.
Understand your dominant Dosha—Vata, Pitta, or Kapha—formed by elemental forces. Pinpoint imbalances and restore harmony through personalized lifestyle changes. Begin your path to holistic wellness today!
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