1. Add the San Remo couscous into a bowl with the boiling water, stir and leave covered for 5 minutes.
  2. Dice fresh and sundried tomatoes, avocado and cucumber, set aside.
  3. Fluff the couscous with a fork and combine with the diced vegetables and avocado.
  4. Add Panko Tofu and microgreens. Season as desired with lemon, olive oil, salt and pepper.

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