Warm couscous, tempeh and mushroom salad
with a spicy soy, curry and sriracha dressing
An express dish to get out of trouble, that allows you to enjoy the marinated and sautéed vegetables with an Asian touch.
-
Nice and quick!
-
Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
wheat, celery, soya, gluten, sesame
Utensils:
Ingredients
Cucumber
Carrot
Garlic
Mushrooms
Tempeh
Couscous
Vegetable broth
La Vera paprika powder
Soy & red curry dressing
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2569
614
23
4
79
7
6
27
0
793
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Bring 200ml of water to a boil and dissolve the vegetable broth. Place the couscous in a bowl and cover it with the water. Keep it covered for 10 minutes. Fluff the couscous with a fork and set aside.
2.
Wash the vegetables. Cut the cucumber in half and then into thin slices. Season with salt and pepper. Set aside. Peel and grate the carrot. Mince the garlic. Heat 1 tablespoon of oil in a frying pan and sauté the carrot with the paprika powder. Remove from the pan and set aside. Cut the tempeh into cubes and the mushrooms into quarters or in half. Heat another tablespoon of oil in the same frying pan and sauté both until they start to brown. Add the garlic and a splash of the soy & curry dressing (reserve the rest for step 3). Remove from the pan and set aside.
3.