Spiced Cauliflower Couscous

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.

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.

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.

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.

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.

Divide the spiced cauliflower couscous between large shallow bowls. Top with crispy tempeh. Serve with remaining harissa paste. Enjoy!