Easy Curried Couscous with Lentils, Zucchini, and Tempeh

I’m always looking for quick, wholesome, weeknight dinners that don’t require too much effort or clean up. Wednesdays are my long days and when I get home I want a quick, hot meal. This is a dish that can be made in just 30 minutes (depending on how good your chopping skills are!). It’s packed with protein from the tempeh and lentils – 16.5 grams per serving! It’s filling and delicious but still super healthy. I used pre-cooked lentils by Melissa’s Steamed Lentils from Whole Foods which made it even quicker. You can substitute edamame or snap peas if you’re out of lentils. You can also use extra firm tofu instead of tempeh. The leftovers are perfect to take to lunch the next day. If you’re looking for an easy, high protein meal – this is it!

Easy Curried Couscous with Lentils, Zucchini, and Tempeh

Servings: 6
Time: 30min
Difficulty: easy
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Ingredients

1 10oz package couscous
1 cup cooked brown lentils
1 8oz package tempeh chopped into 1″ cubes
1 large zucchini roughly chopped
2 cloves garlic minced
1 tbs olive oil, plus olive oil spray
1.5 tbs curry powder
1/4 tsp salt
1/4 tsp cayenne pepper
2 to 3 tbs lemon juice (juice of 1/2 a lemon)
3 tbs chopped parsley or baby spinach (for optional garnish)
1/4 cup vegan sour cream (optional topping)

Directions

Coat zucchini and tempeh with olive oil spray and sprinkle with pinch of salt. Coat a baking sheet with olive oil spray. Next, spread zucchini and tempeh evenly on baking sheet and roast in oven at 425F for about 15 to 18 minutes. Flip half way through roasting. Color should be golden brown. While roasting, cook couscous in a large sauce pan or pot according to package directions and add garlic and olive while couscous is cooking. Add lentils, cayenne pepper, and curry powder to couscous and finish cooking (a few more minutes until water is absorbed). Remove couscous from heat and cover pot with lid for 3 to 4 minutes. Then gently mix in roasted zucchini, tempeh, lemon juice, and salt. Top with chopped parsley (or baby spinach) and vegan sour cream before serving.

Nutrition Information: