Israeli Couscous and Arugula Salad

With couscous, arugula, paprika tofu, cranberries, and a red pepper dressing, this salad is colorful, nutritious, and comes together so easily! It is the perfect meal-prep for when you are looking for something filling and delicious to eat throughout the whole week!

Ingredients for couscous:

- 1 tablespoon olive oil

- 1 cup Israeli couscous

- 1 and 1/2 cups water

- 1 tsp smoked paprika

- 1/2 tsp salt

- 1/2 tsp turmeric

How to Make the Couscous:

- Heat the olive oil in a saucepan over medium heat

- Add the couscous to the pan and stir for about 7 minutes until it has turned slightly golden brown

- Stir in the smoked paprika, salt, and turmeric

- Add the water to the couscous and bring to a boil

- Reduce the heat to a simmer, cover the saucepan, and cook for about ten minutes until all the liquid has been absorbed

How to Make the Tofu:

- Drain and press two blocks of extra firm tofu (make sure that ALL of the water has been pressed out)

- Cut tofu into cubes the size of your liking (I cut each block in half, then each half into eight pieces)

- Arrange tofu cubes on a baking sheet lined with parchment paper and sprinkle with salt, pepper, smoked paprika, and any other spices you like!

- Bake at 400 degrees for twenty minutes or until golden brown

Ingredients for the salad (per serving):

- 2 cups arugula

- 2/3 cup couscous

- desired amount of tofu

- sprinkle of cranberries

- red pepper dressing (I like the brand Annie's)

How to Assemble the Salad:

- Add all salad ingredients to a large bowl and toss gently

- Enjoy!!