Spiced Cauliflower Couscous with Crispy Tempeh & Currants

Spiced Cauliflower Couscous

with Crispy Tempeh & Currants

GET RECIPES DELIVERED
dinner

Winter Recipes Quick and Easy Fall Recipes Nut-Free High-Protein Grain Bowl Dinner Middle Eastern Leafy Greens Hearty Vegetables
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
450
FAT
7g
CARBOHYDRATES
88g
PROTEIN
29g

MAIN INGREDIENTS

  1. 1 onion
  2. 2 mini sweet peppers
  3. 2 tsp fresh ginger
  4. 2 oz curly kale
  5. 1 package tempeh
  6. 1 tbsp agave
  7. ½ cup couscous
  8. 1 tsp curry powder
  9. 1 tbsp harissa paste
  10. 12 oz cauliflower rice
  11. 2 tbsp dried currants
  12. 1 tbsp red wine vinegar
  13. 1 tbsp + 2 tsp vegetable oil*
  14. 1 tbsp olive oil*
  15. Salt and pepper*
  16. *Not Included
Allergens: soy, wheat
Nutrition

TOOLS

  • Small saucepan with lid
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce
Peel and diced the onion. Trim, deseed and mince the mini sweet peppers. Peel and mince 2 tsp of the ginger. Remove the stems from the kale and roughly chop the leaves. Cut the tempeh into 1 inch cubes. Place a small saucepan with 1½ cups water over high heat and bring to a boil for the couscous.
2
Crisp the tempeh
Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the tempeh cubes and cook until golden brown and crisp, about 2 to 3 minutes per side. Add the agave, toss to coat, and cook for 1 minute. Add 1 tbsp water to deglaze the pan and season with a pinch of salt. Transfer the crispy tempeh to a plate and cover to keep warm.
3
Make the couscous
Add the couscous to the small saucepan of boiling water along with 1 tbsp olive oil. Cover and remove from the heat. Leave covered until you’re ready to plate.
4
Cook the aromatics
Return the skillet to medium-high heat with 2 tsp vegetable oil. Once hot, add the diced onions and diced peppers and cook until softened, about 2 to 3 minutes. Add the minced ginger, curry powder, and just 1 tsp harissa paste and cook until fragrant, about 1 to 2 minutes.
5
Finish the couscous
Add the cauliflower rice to the skillet with the aromatics. Cook until heated through, about 3 to 4 minutes. Add the chopped kale, cooked couscous, currants, and red wine vinegar and cook until the kale is bright green, about 2 to 3 minutes. Season with a pinch of salt and pepper.
6
Serve
Divide the spiced cauliflower couscous between large shallow bowls. Top with crispy tempeh. Serve with remaining harissa paste. Enjoy!