Beet, couscous and grilled tofu Salad

Prepare the tofu marinade and let rest for 2 hours (or 24 hours for more flavor).

Cook the beets by plunging them into boiling water for about 45 minutes, or until tender.

In a jar or bowl, mix all the dressing ingredients. Set aside.

Add the couscous and its ingredients to boiling water. Reduce heat to a minimum and cook for about 2 minutes. Remove from heat and set aside.

Toast the pumpkin seeds in a skillet over medium heat for 4 minutes, stirring. Set aside.

Cook the tofu in the same skillet with 1 tablespoon of vegetable oil for about 8 minutes, or until golden, flipping halfway through. Set aside.

On a large sharing plate for 2, arrange the ingredients without mixing them.

Drizzle with dressing and season with pepper.

Enjoy!