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Simple Tempeh Bake with Couscous
A simple Australian-style tempeh bake with pumpkin and capsicum, finished with macadamia nuts, native thyme and lemon myrtle, served over couscous.
Ingredients
Instructions
Cube the tempeh and season it, then grill over medium-high heat until well browned, about 8 minutes.
Add the pumpkin and capsicum, cooking until softened, about 6 minutes.
Stir in the macadamia nuts, native thyme, lemon myrtle and bush tomato for 2 minutes.
Cook the couscous separately and fluff with a fork.
Let everything simmer for about 14 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
