Moroccan Spice-Crusted Tempeh with Couscous Recipe

Name: Moroccan Spice-Crusted Tempeh with Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quick-cooking couscous; 2 Tbs. currants; 3/4 tsp. salt; 1/4 cup fresh lemon juice; 2 Tbs. extra-virgin olive oil; 1 medium tomato, seeded and diced; 1 bunch scallions, chopped ( 1/2 cup); ⅓ cup chopped fresh mint; 8-oz. pkg. three-grain tempeh; 1 1/2 tsp. paprika; 1 tsp. ground cumin; 1/2 tsp. ground ginger; 1/4 tsp. ground cinnamon; 3/4 tsp. coarse salt; 1/4 tsp. freshly ground black pepper; 1 Tbs. honey or pure maple syrup; 1 1/2 tsp. fresh lemon juice; 1 tsp. olive oil; Fresh mint sprigs for garnish

Servings: persons

1 cup quick-cooking couscous
2 Tbs. currants
3/4 tsp. salt
1/4 cup fresh lemon juice
2 Tbs. extra-virgin olive oil
1 medium tomato, seeded and diced
1 bunch scallions, chopped ( 1/2 cup)
⅓ cup chopped fresh mint
8-oz. pkg. three-grain tempeh
1 1/2 tsp. paprika
1 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
3/4 tsp. coarse salt
1/4 tsp. freshly ground black pepper
1 Tbs. honey or pure maple syrup
1 1/2 tsp. fresh lemon juice
1 tsp. olive oil
Fresh mint sprigs for garnish

1
Couscous Salad: In medium bowl, combine couscous, 1 1/2 cups hot (not boiling) water, currants and 1/2 teaspoon salt.
2
Let stand until couscous is tender and water is absorbed, 20 to 30 minutes.
3
Fluff with fork.
4
In medium bowl, whisk together lemon juice, oil, remaining 1/4 teaspoon salt and pepper to taste.
5
Add couscous, tomato, scallions and mint; toss gently to mix.
6
Taste and adjust seasonings.
7
Prepare a hot charcoal fire or preheat gas grill on high.
8
Heat 2 inches of water to boiling in large, wide saucepan over high heat.
9
Place tempeh in steamer basket in saucepan, cover and steam for 10 minutes.
10
Meanwhile, in small bowl, mix paprika, cumin, ginger, cinnamon, salt, pepper, honey, lemon juice and oil.
11
Transfer tempeh to shallow dish or plate.
12
Coat both sides evenly with spice mixture.
13
Lightly oil grill.
14
Place tempeh on grill and cook until nicely browned and crusty, 2 to 4 minutes per side.
15
Divide couscous salad among serving plates, mounding mixture slightly.
16
Cut grilled tempeh into thin slices and fan over couscous salad.
17
Garnish with mint sprigs and serve right away.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup quick-cooking couscous, 2 Tbs. currants, 3/4 tsp. salt, 1/4 cup fresh lemon juice, and more.

Yes, Moroccan Spice-Crusted Tempeh with Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Spice-Crusted Tempeh with Couscous

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