Maple Tempeh

Rinse and dry all produce. Cut the tempeh into small triangles. Mince the garlic clove and place in a medium bowl. Add the maple syrup, balsamic vinegar, tamari, and 1 tsp olive oil and stir to combine. Add the tempeh triangles to the bowl and toss well to combine. Marinate for 15 minutes, tossing tempeh every so often.

Add 2 cups water to a small saucepan and bring to a boil. Add couscous and a pinch of salt, cover, and turn off heat. Let couscous stand for 10 minutes and move on to Step 3.

Thinly slice the scallions. Trim about an inch off the bottom of the asparagus and cut into small ¼ inch rounds. Halve the limes. Place a large nonstick skillet over medium heat and add the almonds. Cook nuts until fragrant and toasted, about 4 to 6 minutes. Transfer almonds to a large bowl.

Fluff cooked couscous with a fork and empty into the large bowl with the nuts. Let cool for 5 minutes while you marinate the plums. Chop the mint leaves. Halve the plum, remove the pit, and thinly slice. In a medium bowl, combine the mint, sliced plums, and 2 tsp olive oil. To the couscous, add the scallions, asparagus, juice from both limes, and 2 tbsp olive oil. Season couscous with salt and mix.

Return the large nonstick skillet to medium-high heat and add 1 tbsp vegetable oil. Once hot, shake the excess marinade off the tempeh triangles (save the marinade!) and cook until browned on both sides, about 3 to 5 minutes per side. Sprinkle with salt and add the reserved marinade. Cook, tossing occasionally, until marinade thickens and glazes the tempeh, about 3 to 5 minutes more.

Divide the lime couscous salad between large plates or bowls. Top with maple tempeh and minty plums. Dig in!