Spicy Mango Tempeh

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.

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.

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.

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

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