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CHICKPEA TEMPEH, PEARL COUSCOUS AND POMEGRANATE SALAD

Servings: 4 people
Calories: 612kcal

Ingredients

  • 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

Instructions

TEMPEH INSTRUCTIONS

  • 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.

FENNEL INSTRUCTIONS

  • 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.

PEARL COUSCOUS INSTRUCTIONS

  • 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.

TO ASSEMBLE

  • 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.