Couscous with tempeh, carrots and raisins

Ingredients

For 1 serving

• Couscous55 g
• Tempeh110 g
• Carrots2
• Red onion30 g
• Raisins10 g
• Cumin1 g
• Extra virgin olive oil10 g
• Parsley5 g
• Lemon juiceto taste
• Saltto taste

Contains: gluten, soy, sulphites,

Method

1. Put the couscous in a bowl, pour over the same volume of salted boiling water, cover with a plate and leave for 5 minutes, until the water is absorbed; fluff with a fork.
2. Meanwhile cut the tempeh into cubes of about 1.5 cm; peel the carrots and cut them into thin sticks; slice the red onion into half-moons; chop the parsley.
3. Heat the olive oil in a frying pan over medium-high heat with the cumin for 30 seconds, until fragrant; add the tempeh and fry for 5 minutes, turning, until golden on all sides.
4. Add the carrots, onion, raisins, a pinch of salt and a splash of water and cook for 8 minutes over medium heat, stirring, until the carrots are tender but still crisp.
5. Toss everything with the couscous, the parsley and the lemon juice.