Name: vegan cous cous bowl
Cook time: 15 h
Yield: 776.25 grams
Ingredients: 1/2 cup of couscous, dry (87 g); 1 cube of stock cube - vegetable (6 g); 1/2 teaspoon of paprika (2 g); 1/2 whole tsp of spices, cumin seed (1 g); 1/2 teaspoon of cinnamon, ground (2 g); 1/2 tablespoon of oil, olive (6 g); 1 large unit of onions, raw (150 g); 1 clove of garlic, raw (3 g); 100 grams of tofoo Smoked Tofu; 1 drained can of chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids (253 g); 2 medium units of tomatoes, standard, raw (170 g)

Ingredients

or1/2 cup of couscous, dry (87 g)

or1 cube of stock cube - vegetable (6 g)

or1/2 teaspoon of paprika (2 g)

or1/2 whole tsp of spices, cumin seed (1 g)

or1/2 teaspoon of cinnamon, ground (2 g)

or1/2 tablespoon of oil, olive (6 g)

or1 large unit of onions, raw (150 g)

or1 clove of garlic, raw (3 g)

or100 grams of tofoo Smoked Tofu

or1 drained can of chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids (253 g)

or2 medium units of tomatoes, standard, raw (170 g)

Preparation

add the cous cous, stick cube and spices to a bowl. add about 300ml boiling water, cover and leave for 5 minute

chop the onion, garlic and tofu. Fry in the olive oil until brown.

the drained tinned chickpeas and chopped tomato. Add extra water if needed.

add couscous, stir together and serve

Nutritional information

	Per 100 g	Per portion (388 g)	% DRI
Energy	126 kcal	490 kcal	25 %
Protein	6 g	25 g	49 %
Carbohydrate	19 g	75 g	29 %
Sugars	3 g	11 g	12 %
Fat	3 g	11 g	16 %
Fatty acids, total saturated	0 g	1 g	4 %
Fiber	3 g	13 g	52 %
Sodium	176 mg	682 mg	28 %

Recipes ofRachel Ball

Registered Dietitian · 18752

Personalised advice online and in Norwich UK

vegan cous cous bowl

Tuesday, May 12, 2026