Kale, Couscous and Tofu Salad With Carrot-Ginger Dressing

4 servings

prepBoil 1 cup / 240 ml water
1 cup / 200 g couscous	Coat couscous, pour water, cover	Fluff couscous, toss with kale, tofu, half dressing	Top with remaining dressing, cilantro, oil, serve
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1 cup / 240 ml boiling water
1/2 small bunch kale leaves, tough stems discarded
1 (200-225 g) package baked tofu, sliced or cubed
1/4 cup / 60 ml extra-virgin olive oil	Purée dressing ingredients
1 medium carrot, coarsely grated
2 tablespoons rice vinegar
1 heaped tablespoon white (shiro) miso paste
1 (1-inch) piece fresh ginger, peeled and coarsely grated
1 garlic clove, coarsely grated
1 teaspoon sugar
Salt and black pepper to taste
Big handful cilantro leaves
Extra-virgin olive oil for drizzling

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