Harissa Tempeh

Add the brown rice, 1¾ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed, 30 to 35 minutes.

Halve the zucchini lengthwise and slice into half moons. Peel and thinly slice the shallot. Cut tempeh into 1 inch cubes. Halve and juice the lemon.

Add just half the lemon juice, harissa paste, agave, 1 tbsp olive oil, and a pinch of salt to a small bowl. Stir the harissa sauce.

Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add cubed tempeh and cook until crispy, 8 to 10 minutes. Sprinkle tempeh with salt and add sliced shallot. Cook until shallot begins to brown, 2 to 4 minutes.

Add harissa sauce to the skillet and cook until tempeh is caramelized and sticky, 2 to 4 minutes. Move harissa tempeh to one side of the skillet and add sliced zucchini to the other side. Sprinkle with salt and cook until tender, 2 to 4 minutes.

Add the remaining lemon juice and pistachios to the brown rice and stir. Divide the pistachio pilaf between plates. Top with harissa tempeh and zucchini. Dig in!