Ingredients Edit

Directions Edit

  1. Cut the vegetables into thick (about finger thick) slices and put in a big bowl (chop tomatoes into quarter segments).
  2. Pour a few tablespoons of olive oil over, some pressed garlic (optional) and some salt.
  3. Mix so all the vegetables are lightly covered with oil.
  4. Grease a pan with olive oil and grill vegetables in a hot oven for 30–40 minutes, until they are lightly brown but still juicy.
  5. Take out and let cool to room temperature.
  6. Cover the couscous with about an inch of cut iceberg salad.
  7. Cube firm tofu and sprinkle over the salad.
  8. Place the grilled vegetables on top and pour some of the dressing over.
  9. Sprinkle black onion seeds over.
  10. Serve with extra dressing on the side.

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