Couscous Salad

• 1 cup boiling water
• 1 cup couscous
• 12 teaspoon soy sauce
• 12 cup silken firm tofu, cut into 1/2 inch cubes
• 12 lb grape tomatoes, quartered
• 1 cucumber, peeled seeded and diced
• 12 cup asparagus, blanched and sliced 1/4 inch slices
• 14 cup shredded carrot
• 13 cup fresh cilantro or 13 cup parsley, chopped
• 12 cup olive oil
• 13 cup fresh lemon juice
• 1 teaspoon curry powder
• 12 teaspoon cayenne pepper
• 4 garlic cloves, minced
• 14 cup pecans
• 14 cup butter
• 1 tablespoon brown sugar

1. Garnish-.
2. Melt butter on baking sheet.
3. Add pecans and brown sugar.
4. Stir.
5. Bake at 350 degrees for 20 minutes, stirring occasionally.
6. Set aside to cool.
7. Add couscoucs to boiling water with soy sauce.
8. Stir and cover let sit for ten minutes.
9. Uncover and fluff with a fork and transfer to a large serving bowl.
10. Add tofu, tomatoes, cucumber, asparagus, carrots, cilantro.
11. In a small bowl mix together olive oil, lemon juice, cayenne pepper, garlic.
12. Add dressing to couscous and toss.
13. Top with glazed pecans and serve.

boiling water, couscous, soy sauce, silken firm, grape tomatoes, cucumber, carrot, fresh cilantro, olive oil, lemon juice, curry powder, cayenne pepper, garlic, pecans, butter, brown sugar

Taken from www.food.com/recipe/couscous-salad-64129 (may not work)