Punchy Protein Couscous

Super simple
Super simple
Super simple
Super simple
timer
0:30 m
shopping_cart
14
Ingredients
eco
5163
kcal

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 ➞

Serves

2

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
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