Simple Tempeh Bake with Couscous

Name: Simple Tempeh Bake with Couscous
Prep time: 21 min
Cook time: 29 min
Total time: 50 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 2 cups tempeh; 1/2 cup pumpkin; 200g capsicum; 4 servings couscous; 1 tbsp macadamia nuts; 2 tsp native thyme; 1/4 cup lemon myrtle; to taste bush tomato; 2 tbsp olive oil; to taste salt and black pepper

A simple Australian-style tempeh bake with pumpkin and capsicum, finished with macadamia nuts, native thyme and lemon myrtle, served over couscous.

Total time

50 min

Prep

21 min

Cook

29 min

Difficulty

easy

Cuisine

Australian

veganvegetarian

Ingredients

2 cupstempeh

1/2 cuppumpkin

200gcapsicum

4 servingscouscous

1 tbspmacadamia nuts

2 tspnative thyme

1/4 cuplemon myrtle

to tastebush tomato

2 tbspolive oil

to tastesalt and black pepper

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.

Calories

380

Protein

26.4g

Fat

22.8g

Carbs

23.4g

Fiber

9.6g

Sodium

15mg

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