An exotic spice crust is a great way to dress up tempeh. When preparing couscous for the salad, you will achieve the fluffiest texture if you plump it in hot–not boiling–water.
- 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)
- 1/3 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
- Couscous Salad: In medium bowl, combine couscous, 1 1/2 cups hot (not boiling) water, currants and 1/2 teaspoon salt. Let stand until couscous is tender and water is absorbed, 20 to 30 minutes. Fluff with fork.
- In medium bowl, whisk together lemon juice, oil, remaining 1/4 teaspoon salt and pepper to taste. Add couscous, tomato, scallions and mint; toss gently to mix. Taste and adjust seasonings.
- Prepare a hot charcoal fire or preheat gas grill on high.
- Heat 2 inches of water to boiling in large, wide saucepan over high heat. Place tempeh in steamer basket in saucepan, cover and steam for 10 minutes.
- Meanwhile, in small bowl, mix paprika, cumin, ginger, cinnamon, salt, pepper, honey, lemon juice and oil. Transfer tempeh to shallow dish or plate. Coat both sides evenly with spice mixture.
- Lightly oil grill. Place tempeh on grill and cook until nicely browned and crusty, 2 to 4 minutes per side.
- Divide couscous salad among serving plates, mounding mixture slightly. Cut grilled tempeh into thin slices and fan over couscous salad. Garnish with mint sprigs and serve right away.
- Serving Size: 4 servings
- Calories: 384
- Carbohydrate Content: 54 g
- Fat Content: 13 g
- Fiber Content: 3 g
- Protein Content: 17 g
- Saturated Fat Content: 2 g
- Sodium Content: 815 mg