Ingredients and Weight:
- 2 cups couscous
- 4 cups vegetable broth
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped tempeh
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5 minutes.
- Add the tempeh and cook for another 5 minutes, or until slightly browned.
- Stir in the cumin, coriander, salt, and pepper.
- Add the couscous and stir to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the couscous is tender and the liquid has been absorbed.
- Fluff the couscous with a fork and stir in the parsley and cilantro.
Nutritional Information:
(Per serving)
* Calories: 250
* Fat: 8g (12% DV)
* Saturated Fat: 1g (5% DV)
* Carbohydrates: 40g (13% DV)
* Protein: 10g (20% DV)
Dish Characteristics:
- Fluffy and flavorful couscous
- Rich and savory tempeh
- Aromatic spices and herbs
- Vibrant colors from the vegetables
- Healthy and satisfying
User Comments:
- "This was an absolutely delicious and easy-to-make dish. The flavors were perfect, and the tempeh added a nice touch of protein."
- "I'm not a big fan of tempeh, but I really enjoyed this recipe. The spices and vegetables balanced out the flavor of the tempeh perfectly."
- "This is my new favorite couscous recipe. It's so flavorful and easy to make."
Special Precautions and Tips:
- If you can't find tempeh, you can substitute tofu or chickpeas.
- To make the dish vegan, use vegetable broth instead of chicken broth.
- For a spicier dish, add a pinch of cayenne pepper.
