RCI-RC.006.0085.001
Moroccan Spice-crusted Tempeh with Couscous
Moroccan Spice-crusted Tempeh with Couscous from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- quick-cooking couscous1 cup
- 2 tbsp
- ¾ tsp
- ¼ cup
- 2 tbsp
- tomato1 mediumseeded and diced
- bunch scallions1 unitchopped ( ½ cup)
- ⅓ cup
- pkg. three-grain tempeh8 oz
- 1½ tsp
- 1 tsp
- ½ tsp
- ¼ tsp
- ¾ tsp
- ¼ tsp
- honey or pure maple syrup1 tbsp
- 1½ tsp
- 1 tsp
- 1 unit
Method
1
Combine paprika, ground cumin, ground ginger, ground cinnamon, coarse salt, and freshly ground black pepper in a small bowl to create the spice mixture.
2
Slice the tempeh block lengthwise into ½-inch-thick planks, then arrange on a clean work surface and pat dry with paper towels to remove excess moisture.
3
Brush both sides of each tempeh plank with the honey or maple syrup mixed with fresh lemon juice (1½ tsp), then generously coat with the prepared spice mixture on all sides.
4
Heat 1 tsp olive oil in a large skillet over medium-high heat until shimmering, then carefully add the spice-crusted tempeh and cook for 4–5 minutes per side until the crust is golden and caramelized.
9 minutes
5
While the tempeh cooks, bring 2 cups of water to a boil in a medium saucepan, then stir in the quick-cooking couscous, currants, ¾ tsp salt, and 2 tbsp extra-virgin olive oil.
6
Remove the saucepan from heat, cover with a lid, and let the couscous rest for 5 minutes until the liquid is fully absorbed.
5 minutes
7
Fluff the couscous with a fork, then gently fold in the diced tomato, chopped scallions, fresh lemon juice (¼ cup), and chopped fresh mint until evenly combined.
8
Transfer the couscous mixture to a serving platter or individual plates, arrange the spice-crusted tempeh on top, and garnish with fresh mint sprigs before serving.