Wholemeal couscous with Moroccan curry and seitan with peppers, onion, sesame and hemp seeds

Method

1. Slice the onion and, when it starts to turn translucent, add the red pepper in pieces or thin strips and let it cook over a low heat until it has an almost caramelised texture.
2. Add the crushed tomatoes and let it cook.
3. Add the seitan in pieces and let it take on the flavour.
4. Add the seeds and the nutritional yeast
5. While it finishes cooking, make the couscous following the packet instructions and season it with the curry, salt and olive oil.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 360 g	100 g	% IR*	Share
Energy	510 kcal	142 kcal	26 %
Fat	12 g	3.3 g	17 %
of which saturates	1.6 g	0.4 g	8 %
Carbohydrate	68 g	19 g	26 %
of which sugars	9 g	2.5 g	10 %
Fibre	9 g	2.5 g	—
Protein	34 g	9.4 g	68 %
Salt	2.1 g	0.6 g	36 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving

Photos