Punchy Protein Couscous
Give this Punchy Protein Couscous a try! It's packed with flavour, protein and it's the perfect recipe to use up any left-over veg in your fridge for a truly satisfying meal.
Serves
Ingredients
For the roasted ingredients
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp cumin<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>½ tsp chilli powder<item-todo-done><item-todo-done>2 x 280g block of firm tofu<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>1 x 400g can of chickpeas - drained and rinsed<item-todo-done>
For the cousous
<item-todo-done>1 tbsp Urfa paste - Turkish chilli paste<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>120g couscous<item-todo-done><item-todo-done>8 cherry tomatoes<item-todo-done><item-todo-done>1 Juice of 1 lemon<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done>
To serve
<item-todo-done>4 tbsp hummus<item-todo-done><item-todo-done>2 tsp Urfa paste - Turkish chilli paste<item-todo-done><item-todo-done>2 tsp olive oil<item-todo-done><item-todo-done>2 tbsp mixed seeds<item-todo-done><item-todo-done> Handful of baby spinach<item-todo-done>
Before you start
Preheat oven to 180ºC fan | Baking tray lined with parchment paper | Mixing bowl | Kettle boiled
Prepare the chickpeas and tofu
- Open, drain, rinse and shake dry the chickpeas
- Open the tofu, drain and squeeze out a little more water, without breaking up the tofu
- Rip the tofu in rough 2cm pieces and spread them over a baking sheet with the chickpeas
- Drizzle over the oil, sprinkle with cumin, garlic powder, chilli powder and salt and pepper to taste
- Stir to combine and coat, put the tray in the oven and roast for 25-30 minutes, turning halfway through
Prepare the remaining ingredients
- Quarter the cherry tomatoes
- Core the pepper and dice
Prepare the couscous
- Add the couscous, Urfa paste, olive oil and a little salt and pepper to a mixing bowl
- Cover the couscous with boiling water making sure it's covered by at least 1/2cm water
- Stir everything together so it's well mixed, put a plate on top of the bowl and leave to hydrate for as long as it takes the roasting ingredients to cook through
Finish the couscous
- Halve the lemon
- Take the lid off the couscous, squeeze over the lemon juice, catching any pips in your free hand and fluff with a fork
- Add the cherry tomatoes and pepper to the bowl and fold into the couscous
Plate and serve
- Mix the hummus, olive oil and remaining Urfa paste in a bowl to combine
- Spoon the couscous into serving bowls, top with the tofu and chickpeas, add the spinach and Urfa hummus, sprinkle over the seeds and serve immediately