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Note: You can substitute maple syrup for the honey to make this dish entirely vegan.
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For the couscous:
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Start by preheating your oven to 400 F to roast the vegetables for the couscous.
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Place the cut zucchini and bell pepper on a rimmed cookie sheet and drizzle them with olive oil.
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Then add a sprinkling of salt and pepper.
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Roast the vegetables in the preheated oven for 30-35 minutes.
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In a large pot over medium-high heat, heat the two tablespoons olive oil until it is hot.
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Add the onion and cook until soft, about 5 minutes.
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Add in the garlic and cook another 1-2 minutes.
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Then add the couscous and spices and stir until lightly toasted, about 3-4 minutes.
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Add the vegetable broth and water and bring to boil.
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Once boiling, reduce heat to medium, cover the pot and simmer until the liquid is gone, another 10 minutes.
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Note: it will be very thick!
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Meanwhile, start the tempeh.
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In a separate skillet, heat another tablespoon of olive oil over medium-high heat.
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Once that is hot, add in the tempeh and cook it for 5 minutes on each side, or until golden brown.
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Combine the remaining ingredients (mandarin juice, ground coriander, honey, ground ginger, garlic and soy sauce) in a small bowl.
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Then add this into the skillet with the tempeh and cook 10 minutes or until a glaze forms.
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When the couscous is done cooking, toss it with the roasted vegetables, garbanzo beans and tomatoes.
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Add salt and pepper to taste.
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Place some couscous on a plate, top it with tempeh, garnish with cilantro and serve.
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Israeli Couscous recipe adapted from Three Many Cooks.
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Orange Glazed Tempeh adapted from 101 Cookbooks.
