BBQ vegan tofu and zucchini salad

Get the party started with this vegan BBQ tofu and zucchini salad (RECIPE BELOW). It’s a mouth-watering mix of fresh and chargrilled veggies, pearl couscous and a zingy dressing.
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BBQ tofu & zucchini salad
Serves 4 Prep 10 mins Cooking 10 mins

250g pkt pearl couscous
2 zucchini, thinly sliced lengthways
300g firm tofu, thinly sliced
¼ cup (60ml) olive oil
¼ cup (60ml) balsamic vinegar
1 garlic clove, crushed
60g pkt Coles Australian Baby Rocket
200g Perino tomatoes, sliced
2 spring onions, thinly sliced
½ cup flat-leaf parsley leaves

1 Cook the couscous in a saucepan of boiling water for 10 mins or until just tender. Refresh under cold water until cool. Drain well. Transfer to a bowl.
2 Meanwhile, preheat a chargrill on high. Spray zucchini and tofu with olive oil spray. Cook, in 2 batches, for 1-2 mins each side or until charred.
3 Combine the oil, vinegar and garlic in a screw-top jar and shake until well combined. Season.
4 Divide couscous and rocket among serving plates. Top with tomato, zucchini and tofu. Sprinkle with spring onion and parsley and drizzle with the dressing.

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