Lean Lemon & Herb Tempeh & Couscous Bowl with Carrot
Ready in about 23 minutes, this punchy tempeh and couscous dish is built for fat-loss phases — 503 kcal and 34g protein.
Ingredients
- 130g tempeh
- 120g couscous
- 80g carrots
- 80g brussels sprouts
- 20g lemon juice
- 5g olive oil
- 6g garlic
- fresh parsley, thyme & black pepper
- lemon wedge
Method
-
1
Prep everything first: wash and trim the carrot and sprouts, then measure out the sauce ingredients.
-
2
Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.
-
3
Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.
-
4
Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.
-
5
Meanwhile, steam or stir-fry the carrot and sprouts for 3-5 minutes until just tender with a little bite.
-
6
Build the bowl: couscous first, then the veg and tempeh, spooning over any remaining sauce. Finish with the lemon wedge.
Tap ingredients and steps to tick them off as you cook.