COUSCOUS SALAD

*Do not pay attention to the quantities. All the ingredients were precooked in the batchcooking, so I only had to make the couscous and the onion. I put step by step how I did each of the ingredients, then you can include what you like and remove what you don't like.

Couscous: heat the same amount of water as couscous in a glass. Once hot, pour it over the couscous so that it absorbs it and remains soft. It literally only takes a minute to heat the water in the Mercadona, and 30" for it to be absorbed.

In a frying pan, cook chopped onion over low heat and add raisins.

Once these two things are done, I put them as a base on a plate. The next thing I add are the mushrooms previously sautéed in a frying pan. I leave them from another day because it is super fast to heat them up and add them to any dish.

I add small pieces of pumpkin that I made by simply heating it 10' in the microwave.

I add marinated tofu. I also leave it pre-made. In this case I marinated it with turmeric, pepper and garlic powder.

The cauliflower in mini-trees mode and the roasted chickpeas I baked them in the oven, taking advantage of the fact that I turned it on to make various preparations. The orange color is because I added a little turmeric.

Finally I add the feta cheese cubes that already come as they are. I add some pumpkin seeds, and finish with a splash of EVOO and cream of modena vinegar. Although it has sugar, I like the sweet touch it gives it.