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      1. Bring a large pot or kettle of water to a boil. Once boiling, add 1 cup of water and the couscous to a bowl, cover, and let sit for about 11 minutes. Fluff with a fork before serving.
      FOR GF: Bring 1 cup of water and 1/2 cup of quinoa to a boil in a pot. Add a pinch of salt and stir. Once the water is boiling, cover the pot, reduce the heat to low, and let simmer for about 11 minutes.

       2. Cut the vegetables as desired.

      3. Heat a small pan over medium-high heat and add a splash of oil. Once the oil is hot, add the tofu and marinade and cook for about 10 minutes, stirring regularly.

      4. In a separate bowl, combine the tomato, shallot, cilantro, the juice of 1 lime, and a pinch of salt and pepper. Mix and set aside.

      5. Assemble the bowl. Place the couscous in the bottom, followed by the spinach, cucumber, tomato mixture, tofu, and mango drizzle. Enjoy!