• 130g tempeh Tempeh
• 150g couscous Couscous, cooked
• 80g courgette Courgette
• 80g green beans Green Beans, boiled
• 15g balsamic vinegar Balsamic Vinegar
• 5g honey Honey
• 3g garlic Garlic
• 5g olive oil Olive Oil
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the courgette and green beans, then measure out the sauce ingredients.

2. 2

   Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.

3. 3

   Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.

4. 4

   Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.

5. 5

   Meanwhile, steam or stir-fry the courgette and green beans for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: couscous first, then the veg and tempeh, spooning over any remaining sauce. Finish with the rocket.

Tap ingredients and steps to tick them off as you cook.