Moroccan Curried Tempeh & Couscous
This Moroccan Curried Tempeh & Couscous is both easy to make and full of flavour - is there anything better? This dish is made with our naturally nutritious Curry Tempeh Pieces so you'll be getting heaps of protein and fibre when tucking into this delicious dish.
Recipe by Better Nature
40 min
Serves:
4
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ingredients
- 2 x 180g Curry Tempeh Pieces
- 3 tbsp olive oil
- 1/2 cup red onion, finely chopped
- 2 garlic cloves, crushed
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp turmeric
- 3 cups vegetable stock
- 1 1/2 cups couscous
- 1/2 tsp salt
- 1/4 teaspoon pepper
- 1/4 cup raisins
- 1 handful of pomegranate
- 1 tablespoon chopped fresh mint
instructions
- Heat a large saucepan over medium-high heat.
- Add 2 tbsp olive oil, onion, garlic and spices and cook for about 5 minutes.
- Add in the vegetable stock. Cover the pan and bring to a boil.
- Remove the pan from the heat and stir in couscous.
- Let the couscous sit for 10 minutes.
- Heat the oil in a large pan over medium-high heat.
- Add the Curry Tempeh Pieces and cook for 5 minutes on either side until browned.
- Stir in raisins, pomegranate and mint into the couscous and serve up.
- Top with the tempeh pieces.
instructions
- Heat a large saucepan over medium-high heat.
- Add 2 tbsp olive oil, onion, garlic and spices and cook for about 5 minutes.
- Add in the vegetable stock. Cover the pan and bring to a boil.
- Remove the pan from the heat and stir in couscous.
- Let the couscous sit for 10 minutes.
- Heat the oil in a large pan over medium-high heat.
- Add the Curry Tempeh Pieces and cook for 5 minutes on either side until browned.
- Stir in raisins, pomegranate and mint into the couscous and serve up.
- Top with the tempeh pieces.
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