Moroccan Spice-crusted Tempeh with Couscous

Ingredients

• quick-cooking couscous
  1 cup
• currants
  2 tbsp
• salt
  ¾ tsp
• fresh lemon juice
  ¼ cup
• extra-virgin olive oil
  2 tbsp
• tomato

  seeded and diced
  1 medium
• bunch scallions

  chopped ( ½ cup)
  1 unit
• chopped fresh mint
  ⅓ cup
• pkg. three-grain tempeh
  8 oz
• paprika
  1½ tsp
• ground cumin
  1 tsp
• ground ginger
  ½ tsp
• ground cinnamon
  ¼ tsp
• coarse salt
  ¾ tsp
• freshly ground black pepper
  ¼ tsp
• honey or pure maple syrup
  1 tbsp
• fresh lemon juice
  1½ tsp
• olive oil
  1 tsp
• fresh mint sprigs for garnish
  1 unit