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 2 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 4 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. Cut the asparagus 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. Halve the plums, remove the pit, and thinly slice. In a medium bowl, combine the mint, sliced plums, and 4 tsp olive oil. To the couscous, add the scallions, asparagus, juice from the limes, and 4 tbsp olive oil. Season couscous with salt and mix.

Return the large nonstick skillet to medium-high heat and add 2 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!