Moroccan Hazelnut Grain Bowl

Finely chop the parsley leaves and add them to a medium bowl. Zest the orange and add the zest to the bowl. Add the juice from half the orange. Peel and mince the shallot. Add as much of the minced shallot as you’d like, the champagne vinegar, half the ras el hanout, ¼ tsp salt, and a pinch of pepper. Slowly whisk in 2 tbsp olive oil. Set the orange vinaigrette aside.

Place a small saucepan of salted water on to boil for the fregola. Dice the radishes. Dice the cucumber. Cut the tempeh into 8 triangles.

Roughly chop the hazelnuts. Place a large nonstick skillet over medium heat and add the chopped hazelnuts. Toast until fragrant, shaking the pan frequently, about 2 to 3 minutes. Transfer the toasted hazelnuts to a plate.

Once the water is boiling, add the fregola and cook until the pearls are tender, about 8 to 12 minutes. Drain the fregola and transfer to a medium bowl. Add the diced radish, diced cucumber, and 2 tbsp orange vinaigrette, and stir to combine.

Return the skillet to medium-high heat with 2 tbsp vegetable oil. Dust the tempeh triangles with the remaining ras el hanout, season with salt, and add the tempeh to the hot skillet. Cook for one minute, then reduce heat to medium. Continue to cook until golden brown and crisp on all sides, about 3 to 4 minutes per side.

Spoon the fregola into large shallow bowls and top with crispy tempeh. Drizzle with the remaining orange vinaigrette and sprinkle with the toasted hazelnuts.