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

Spicy Mango Tempeh

with Toasted Almond Couscous & Lemon Arugula

Tags: High-Protein, <600 Calories, Chef's Choice
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
580
FAT
13g
CARBOHYDRATES
76g
PROTEIN
30g

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INGREDIENTS

  1. 8 oz tempeh
  2. 1 shallot
  3. ¼ oz fresh parsley
  4. 1 lemon
  5. 3 tbsp mango chutney
  6. 1 tbsp chile garlic sauce
  7. ¼ cup sliced almonds
  8. ¾ cup Israeli couscous
  9. 4 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
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
580
FAT
13g
CARBOHYDRATES
76g
PROTEIN
30g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the produce

Cut tempeh into cubes. Peel and thinly slice the shallot. Chop the parsley leaves. Zest, halve and juice the lemon.

2
Prepare the sauce

In a medium bowl, combine just half the lemon juice, mango chutney, chile garlic sauce, 1 tbsp olive oil, and 1 tbsp water. Add a pinch of salt and stir the spicy mango sauce. Add almonds to a small saucepan over medium heat and cook until toasted, 3 to 5 minutes. Transfer toasted almonds to a small bowl.

3
Cook the couscous

Return the small saucepan to high heat and add 1 cup water and a pinch of salt. Bring to a boil, add Israeli couscous, cover, and reduce heat to low. Cook until water is absorbed, 7 to 9 min- utes. Add chopped parsley, lemon zest, toasted almonds, and 2 tsp olive oil. Taste toasted almond couscous and add salt as necessary.

4
Crisp the tempeh

Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add cubed tempeh and cook until crispy on all sides, 8 to 10 minutes. Sprinkle tempeh with salt and add sliced shallot. Cook until shallot is softened and browned, 2 to 4 minutes. Add spicy mango sauce, toss to coat, and cook for 1 minute.

5
Toss the arugula

Add baby arugula, remaining lemon juice, and 1 tsp olive oil to a large bowl. Toss, and sprinkle with salt and pepper.

6
Serve

Divide the lemon arugula between large bowls. Top with toasted almond couscous and spicy mango tempeh. Dig in!

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