3/4 cup wholemeal couscous
1/2 cup flat-leaf parsley leaves
1/2 cup lightly packed coriander leaves
1 long red chilli, seeded, chopped
1 garlic clove, crushed
2 teaspoons red wine vinegar
1 1/2 tablespoons olive oil
350g firm tofu, drained, patted dry
2 bunches asparagus, trimmed
200g punnet grape tomatoes, halved
1 baby fennel bulb, trimmed, thinly sliced
100g baby rocket
Step 1Prepare couscous according to packet instructions. Fluff grains with a fork and set aside.
Step 2Place parsley, coriander, chilli and garlic in a food processor and blitz until finely chopped. Add vinegar and oil. Process again, adding 1–2 tablespoons hot water until dressing forms a pesto-like consistency; set aside.
Step 3Preheat a barbecue hotplate or large grill pan to high heat. Cut tofu into 8 x 1cm-thick slices. Spray tofu and asparagus lightly with oil. Grill tofu for 2 minutes per side, and asparagus for 1–2 minutes each side, or until tender.
Step 4Combine the grilled asparagus, tomatoes, fennel and rocket leaves in a large salad bowl. Add half of the dressing and gently toss to combine.
Step 5Divide salad among 4 serving plates. Top with slices of grilled tofu and drizzle with remaining chimichuri dressing. Serve salad with couscous.
Squeeze a little lemon juice over the fennel to prevent it from discolouring.
