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Spicy Mango Tempeh with Toasted Almond Couscous & Lemon Arugula
2 or 4 Serving Dinner

Spicy Mango Tempeh

with Toasted Almond Couscous & Lemon Arugula

Tags: High-Protein, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
610
FAT
17g
CARBOHYDRATES
81g
PROTEIN
33g

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INGREDIENTS

  1. 1 lemon, zested and juiced (divided)
  2. 3 tbsp mango chutney
  3. 1 tbsp chile garlic sauce
  4. ¼ cup sliced almonds
  5. ¾ cup Israeli couscous
  6. ¼ oz fresh parsley, leaves and tender stems chopped
  7. 8 oz tempeh, cut into 1-inch cubes
  8. 1 shallot, peeled and thinly sliced
  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: Small saucepan , Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
610
FAT
17g
CARBOHYDRATES
81g
PROTEIN
33g

View Full Nutrition Label


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INSTRUCTIONS

1
Make the spicy mango sauce and toast the almonds

Add just half the lemon juice, mango chutney, chile garlic sauce, 1 tbsp olive oil, and 1 tbsp water to a medium bowl, and stir to combine. 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. (4-serving meal: use 2 tbsp olive oil, 2 tbsp water)

2
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 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. Taste the toasted almond couscous and add salt as necessary. (4-serving meal: use 2 cups water, 4 tsp olive oil)

3
Crisp the tempeh

Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add tempeh and cook until crispy on all sides, 8 to 10 minutes. Sprinkle tempeh with salt. Add shallot, 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. (4-serving meal: use 4 tbsp olive oil) TIP: Work in batches for the 4-serving meal.

4
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.

5
Serve

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

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