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
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.
- 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