Courgette, Broccoli and Rocket Couscous Salad

The Courgette, Broccoli, and Rocket Salad is light, refreshing, and packed with seasonal vegetables, making it a perfect, healthy option for warm summer days. The crisp courgette and broccoli add a satisfying crunch, while the peppery rocket brings a burst of flavour. Couscous keeps the dish filling yet not heavy, ideal for al fresco dining or picnics. Served chilled or at room temperature, it’s easy to prepare ahead and enjoy in the sunshine.

Difficulty:

Prep time: 5

Cook time: 20

Serves: 2

Courgette, Broccoli and Rocket Salad Image 1

Courgette, Broccoli and Rocket Salad Image 2

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Ingredients

1 broccoli
2 courgette
1/2 cup couscous
6 yellow tomatoes
2 handfuls of rocket
1 block of extra firm tofu (225g)
1 tbsp jerk seasoning
1 tbsp pumpkin seeds
Your preferred salad dressing

Method

Preheat the oven to 180C
Slice the broccoli into bite sized pieces and thinly slice the courgette. Drizzle with some vegetable oil, salt and pepper and place in the oven to cook. This will roughly take 20 minutes.
Add a reasonable amount of oil to a small frying pan on medium heat and cut your tofu into small squares. Coat in jerk seasoning and then add to the pan. Cook on both sides until brown and crispy.
Place the couscous in a mug and pour over boiling water then place a plate on it. Leave for a minute to cook.
Once the roasted vegetables are cooked remove from the oven and add them to the couscous and rocket in a bowl. Then mix together
Serve and top with the tofu, pumpkin seeds and your desired salad dressing.

If your tofu is not firm you will need to press out at much water as you can!

Recipe from Tasmin at Cupful of Kale