This is a wonderful salad that can be served warm or cold. The couscous is tossed with tons of vegetables and drizzled with a maple cider dressing.
1. Heat oil in a large non-stick skillet over medium high heat. Once oil is hot, carefully add tofu cubes and brown on all sides (about 6-8 minutes). Remove tofu and let drain on a paper towel.
2. Add Brussels sprouts, butternut squash and shallots and saute for 5-6 minutes or until vegetables are tender. Spoon sautéed vegetables into a large bowl and add chickpeas, beets, cranberries, sunflower seeds, pepitas, tofu and couscous.
3. Whisk together dressing ingredients in a medium bowl until smooth. Pour dressing over couscous and vegetables and toss to coat.
4. Serve chilled or warm.