Spicy Mango Tempeh
with Toasted Almond Couscous & Lemon Arugula
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- 1 lemon, zested and juiced (divided)
- 1/4 cup mango chutney
- 1 tbsp chili garlic sauce
- ¼ cup sliced almonds
- 1 cup Israeli couscous
- 0.5 oz parsley, leaves and tender stems chopped
- 8 oz tempeh, cut into 1-inch cubes
- 1 shallot, peeled and thinly sliced
- 2 oz baby arugula
- 4 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Stir together just half the lemon juice, mango chutney, chili garlic sauce, 1 tbsp olive oil, 1 tbsp water, and a pinch of salt in medium bowl. In small saucepan, toast almonds over medium heat until fragrant, 3 to 5 minutes. Transfer toasted almonds to small bowl.
Return same saucepan to high heat and add 1 cup water and a pinch of salt. Bring to a boil, add couscous, cover, and reduce heat to low. Cook until water is absorbed, 7 to 9 minutes. Add lemon zest, toasted almonds, parsley, and 2 tsp olive oil and season to taste with salt and pepper.
Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add tempeh and cook until crispy on all sides, 8 to 10 minutes. Add shallot and a pinch of salt and cook until softened and browned, 2 to 4 minutes. Add spicy mango sauce, toss to coat, and cook until sauce thickens, about 1 minute. TIP: Work in batches for the 4-serving meal.
Combine arugula, remaining lemon juice, 1 tsp olive oil, and a pinch of salt and pepper in large bowl and toss.
Divide lemon arugula between bowls. Top with toasted almond couscous and spicy mango tempeh. Enjoy!