lunch

Lemon-Herb Seitan and Couscous Power Bowl with Aleppo-Sumac Dressing

Name: Lemon-Herb Seitan and Couscous Power Bowl with Aleppo-Sumac Dressing
Ingredients: 129.6 g Seitan (wheat gluten strips); 54.2 g Couscous, dry; 150g Grape tomatoes, halved; 150g Cucumber, sliced into half-moons; 18g Tahini; 30g Kalamata olives, pitted; 40g Red onion, finely diced; 10g Lemon juice and zest, Za'atar, and Aleppo pepper

Nutrition

607.1724394178036

kcal

Calories

40.7

Protein

73.69999999999999

Carbs

18.000000000000007

Fat

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Ingredients(8)

Seitan (wheat gluten strips)129.6 g

Couscous, dry54.2 g

Grape tomatoes, halved150g

Cucumber, sliced into half-moons150g

Tahini18g

Kalamata olives, pitted30g

Red onion, finely diced40g

Lemon juice and zest, Za'atar, and Aleppo pepper10g

Instructions

Bring 1.25 cups of water to a boil, stir in the couscous, remove from heat, cover, and let steam for 5 minutes. Fluff with a fork.

Heat a non-stick skillet over medium-high heat. Add the seitan strips and sauté until they develop a crisp, golden-brown crust. Season generously with Za'atar while hot.

Whisk the tahini with fresh lemon juice, a splash of warm water, and a pinch of Aleppo pepper until emulsified into a creamy dressing.

In a large bowl, combine the fluffed couscous with the diced red onion, halved tomatoes, and sliced cucumber.

Arrange the crispy seitan strips over the couscous base. Scatter the Kalamata olives across the top.

Drizzle the creamy tahini dressing over the entire bowl and finish with a final dusting of sumac for a bright, tart contrast. Serve immediately.