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Spicy Mango Tempeh with Toasted Almond Couscous & Lemon Arugula
2 or 4 Serving Dinner

Spicy Mango Tempeh

with Toasted Almond Couscous & Lemon Arugula

Tags: High-Protein Chef's Choice High Fiber Bone Health
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
700
FAT
17g
CARBOHYDRATES
99g
PROTEIN
36g


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INGREDIENTS

  1. 1 lemon, zested and juiced (divided)
  2. 1/4 cup mango chutney
  3. 1 tbsp chili garlic sauce
  4. ¼ cup sliced almonds
  5. 1 cup Israeli couscous
  6. 0.5 oz parsley, leaves and tender stems chopped
  7. 8 oz tempeh, cut into 1-inch cubes
  8. 1 shallot, peeled and thinly sliced
  9. 2 oz baby arugula
  10. 4 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (almond), wheat
Tools: Large nonstick skillet , Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
700
FAT
17g
CARBOHYDRATES
99g
PROTEIN
36g


Get Recipes Delivered

INSTRUCTIONS

1
Make the spicy mango sauce and toast the almonds

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.

2
Cook the couscous

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.

3
Crisp the tempeh

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.

4
Toss the arugula

Combine arugula, remaining lemon juice, 1 tsp olive oil, and a pinch of salt and pepper in large bowl and toss.

5
Serve

Divide lemon arugula between bowls. Top with toasted almond couscous and spicy mango tempeh. Enjoy!

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