Vegan Punchy Protein Couscous Bosh TV

Punchy Protein Couscous

  • Super simple
  • 0:30 m
  • 14 ingredients

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: 2

Ingredients

For the roasted ingredients

  • 2 tbsp olive oil
  • 2 tbsp cumin
  • 1 tsp garlic powder
  • ½ tsp chilli powder
  • 2 x 280g block of firm tofu
  • Salt & pepper to taste
  • 1 x 400g can of chickpeas - drained and rinsed

For the cousous

  • 1 tbsp Urfa paste - Turkish chilli paste
  • 1 tbsp olive oil
  • 120g couscous
  • 8 cherry tomatoes
  • 1 Juice of 1 lemon
  • Salt & pepper to taste
  • 1 red bell pepper

To serve

  • 4 tbsp hummus
  • 2 tsp Urfa paste - Turkish chilli paste
  • 2 tsp olive oil
  • 2 tbsp mixed seeds
  • Handful of baby spinach

Before you start

Preheat oven to 180ºC fan | Baking tray lined with parchment paper | Mixing bowl | Kettle boiled

Step 1

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

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp cumin
  • 1 tsp garlic powder
  • ½ tsp chilli powder
  • 2 x 280g block of firm tofu
  • Salt & pepper to taste
  • 1 x 400g can of chickpeas - drained and rinsed
  • 1 red bell pepper

Step 2

Prepare the remaining ingredients

  • Quarter the cherry tomatoes
  • Core the pepper and dice

Ingredients

  • 8 cherry tomatoes

Step 3

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

Ingredients

  • 1 tbsp Urfa paste - Turkish chilli paste
  • 1 tbsp olive oil
  • 120g couscous
  • Salt & pepper to taste

Step 4

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

Ingredients

  • 1 Juice of 1 lemon

Step 5

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

Ingredients

  • 4 tbsp hummus
  • 2 tsp Urfa paste - Turkish chilli paste
  • 2 tsp olive oil
  • 2 tbsp mixed seeds
  • Handful of baby spinach