Spicy Mango Tempeh
with Toasted Almond Couscous & Lemon Arugula
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- 8 oz tempeh
- 1 shallot
- ¼ oz fresh parsley
- 1 lemon
- 3 tbsp mango chutney
- 1 tbsp chile garlic sauce
- ¼ cup sliced almonds
- ¾ cup Israeli couscous
- 4 oz baby arugula
- 4 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Cut tempeh into cubes. Peel and thinly slice the shallot. Chop the parsley leaves. Zest, halve and juice the lemon.
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.
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.
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.
Add baby arugula, remaining lemon juice, and 1 tsp olive oil to a large bowl. Toss, and sprinkle with salt and pepper.
Divide the lemon arugula between large bowls. Top with toasted almond couscous and spicy mango tempeh. Dig in!