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Spicy Mango Tempeh with Toasted Almond Couscous & Lemon Arugla Recipe

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This recipe for Spicy Mango Tempeh with Toasted Almond Couscous & Lemon Arugla is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz tempeh
1 shallot
1/4 oz fresh parsley
1 lemon
3 tbsp mango chutney
1 tbsp Chile garlic sauce
1/4 cup sliced almonds
3/4 cup Israeli couscous
4 oz baby arugula
Directions:
Directions:
Cut tempeh into cubes. Peel and thinly slice the shallot. Chop the parsley leaves. Zest, halve and juice the lemon.

In a medium bowl, combine just half the lemon juice, mango chutney, Chile garlic sauce, 1 tbsp olive oil, and 1 tbsp water. Add a pinch of salt and stir the spicy mango sauce. Add almonds to a small saucepan over medium heat and cook until toasted, 3-5 minutes. Transfer toasted almonds to a small bowl.

Return empty saucepan Two high heat and add 1 cup water in a pinch of salt. Bring to a boil, add is Railey couscous, cover, and reduce heat to low. Cook until water is absorbed, 7 to 9 minutes. Add chopped parsley, lemon zest, toasted almonds, and 2 teaspoons olive oil. Taste toasted almond couscous and add salt as necessary.

Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add cubed tempeh and cook until crispy on all sides, 8-10 minutes. Sprinkle tempeh with salt and add sliced shallot. Cook until shallot is softened and browned, 2-4 minutes. Add spicy mango sauce, toss to coat, and cook for one minute. Note: If uncooked onions are a problem, caramalize them first instead and add at this step.

Add baby arugula, remaining lemon juice, and 1 tsp olive oil to a large bowl. Toss, and sprinkle with salte and pepper.

Divide the lemon arugula between large bowls. Top with toasted almond couscous and spicy mango tempeh.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
35 mins

 

 

 

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