Probiotic-rich couscous salad recipe

Eating a salad is already an excellent choice for your health. But this probiotic-rich coucous salad recipe pushes the limits of healthy eating!

For many years now, the world of natural health has been saying that a healthy microbiome helps support our whole body. When we think of gut bacteria, we automatically think of intestinal health, but a healthy intestinal flora also influences the immune system, brain health, mood, digestion, etc.

How to have a healthy microbiome? First, by taking a quality probiotic supplement on a daily basis. This will help increase the number of bacterial individuals, but also widen the variety of bacteria within your gut flora.

Then, eating vegetables and dietary fiber everyday will also be very beneficial for your microbiome. Fibers, found in vegetables, fruits, whole grains, etc., are categorized as prebiotics. Their role is to feed the gut bacteria and keep it happy and healthy.

The salad recipe we are sharing this week will not only delight your taste buds, but also your microbiome!

*Good for 2 days in the fridge, salad and dressing in separate airtight containers

Ingredients for the probiotic-rich couscous salad recipe

For the salad

• ½ cup walnuts, coarsely chopped
• ½ cup dry couscous
• ½ brick firm tofu, chopped
• 1 small cauliflower, cut in small bite-size pieces 
• 1 small oignon, coarsely chopped
• Cherry tomatos, quartered
• 1 small yellow bell pepper, chopped
• 1 tbsp avocado or coconut oil
• ½ tsp salt 
• Ground black pepper, to taste 
• 1 large apple, hollowed out and chopped 
• ½ cup dried cranberries
• 2 tbsp green onion or parsley, finely chopped

For the dressing

• 2 containers BioK+ original
• 2 tsp maple syrup or honey 
• 1 tsp onion powder
• ½ tsp garlic powder 
• ½ tsp salt 
• Ground black pepper, to taste

Instructions for the probiotic-rich couscous salad recipe

Cook couscous as recommended on packaging. Reserve.

Heat a large skillet over medium heat and add the walnuts. Roast until golden brown. Reserve in a separate a bowl.

Return the skillet to the heat and coat the surface with oil. Add the tofu, cauliflower and onion, then season with salt. Stirring occasionally, sauté for 10 minutes or until chunks start to brown.

Whisk together the ingredients for the dressing in a small bowl.

Place tofu, cauliflower and onion in a large salad bowl. Add couscous, roasted walnuts and the remaining ingredients. Pour the dressing. Gently toss the salad.

Serve warm or cold.