1. Add 1/2 cup San Remo CousCous to a bowl, cover with 2/3 cup boiling water and let stand for 6 minutes.
  2. Sprinkle tofu with tamari and cumin. Cook in a non-stick pan on medium heat for 10 minutes.
  3. Sauté capsicum and prepare cucumber, spinach and kale.
  4. Fluff CousCous with a fork, add vegetables, tofu and top with desired nuts or seeds.

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