Beet, couscous and grilled tofu Salad

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

Cook the beets in the plongeant in boiling water for about 45 minutes or until ce qu'elles are tender.

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

Plonger the couscous and ses ingredients in boiling water. Reduce heat to minimum and cook about 2 minutes. Remove heat and set aside.

Roast 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 vegetable oil for about 8 minutes or until the pieces are golden, and flip halfway. Set aside.

In a large plate to partager to 2, place the ingredients without mix.

Dricezle the all the dressing and pepper.

Enjoy!