Spicy Mango Tempeh

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)

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 needed. (4-serving meal: use 2 cups water, 4 tsp olive oil)

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 salt on tempeh. 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.

Add baby arugula, remaining lemon juice, and 1 tsp olive oil to a large bowl. Sprinkle with salt and pepper and toss. (4-serving meal: use 2 tsp olive oil)

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