Chickpea Tempeh, Pearl Couscous & Pomegranate Salad

A tasty blend of tempeh, pomegranate, fennel and couscous make this colourful salad super filling and loaded with protein and fibre. If you love quick, filling and healthy salads with a balance of tart and crunchy, this is the one for you.

This salad is low in saturated fat, high in protein, packed with vitamin C and absolutely delicious!

Go on and make it and tag @plant_proof #plantproof on Instagram so I can see your creation and share with our growing community to inspire healthy food choices globally!

Servings 4 people
Calories 612kcal


  • 300 g tempeh
  • 5 tsp ras el hanout spice mix
  • 250 g pearl couscous
  • 1 brown onion chopped fine
  • 2 cups vegetable stock
  • 1 large fennel bulb
  • 1 cup fresh mint leaves
  • 1 lemon
  • 1 pomegranate seeded
  • 1 cucumber sliced thin with a mandolin
  • ½ cup natural sliced almonds roasted until brown
  • 1 tbsp Olive oil (or sub water/veggie broth if oil-free)
  • Salt and pepper



  • Slice block of tempeh into 1cm thick slices.
  • Sprinkle over 2-3 tsp of ras el hanout.
  • Let sit for 10-15 minutes.
  • Place on a lined baking tray.


  • Cut fennel bulb in half.
  • With a mandolin slice shave one half.
  • Squeeze juice of ¼ of a lemon over shaved fennel and give a good mix, put to one side.
  • Cut the remaining fennel in 1cm thick pieces.
  • Place on a lined baking tray and drizzle with olive oil.
  • Season with salt and pepper.
  • Place both tempeh and fennel into a moderate oven and bake until golden brown.


  • Simply sauté onion in water/veggie broth or olive oil until golden brown.
  • Add pearl couscous and stir until golden.
  • Add 2 tsp ras el hanout and a pinch of salt and pepper and stir.
  • Add vegetable stock, cover and let simmer for 8 – 10 minutes, stirring occasionally until cooked.
  • Place in a bowl and squeeze over ½ lemon. And drizzle with olive oil.


  • Using a large bowl mix together couscous, mint, half of the pomegranate, shaved fennel and cucumber until combined.
  • Transfer onto a nice serving platter.
  • Arrange roasted tempeh and fennel on top.
  • Sprinkle over almonds and remaining pomegranate seeds.

Some other recipes you might like

Plant Proof Chilli Scramble

Chilli Scramble

Plant Proof Chilli Scramble Finding it hard to go 100% plant-based because you love eggs so much? Try this the delicious Plant Proof Tofu Scramble

Cashew Cheese

Cashew cheese is one of the first plant cheeses that I recommend you master when transitioning to a plant-based diet. It’s nutritious, tastes amazing and

Try my 2-week plant based meal plan

Ready to put all the information from The Proof is in the Plants into action and start making the shift? I’ve pulled together some of my favourite recipes to help you on your way!

Sign up to my newsletter below and you’ll receive the meal plan in your inbox. A gift from me to you. No strings attached.

plantproof 2 week meal plan

Search The Proof