Punchy Protein Couscous

Super simple
Super simple
Super simple
Super simple
0:30 m

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.

Start cooking ➞




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

Cost per portion


CO2e per portion

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