Delicately spiced with definite Moroccan flair, this couscous recipe fills and delights. It mixes sweet with savory and gives it all a kick of spice.
- 8oz Tempeh, cubed
- 1 Cup Canned Chickpeas
- 2 Tablespoons Olive Oil
- 1 Teaspoon Evaporated Cane Juice
- 1 Teaspoon Sweet Paprika
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Coriander
- 1 Cup Couscous
- 1 Teaspoon Garlic, minced
- 1 Cup Cherry Tomatoes, halved
- 1/2 Cup Dried Apricots, chopped
- 2 Tablespoons Lemon Juice
- 3 Tablespoons Parsley, chopped
- Salt and Pepper to taste
- 1/2 Cup Feta Cheese, crumbled
- Combine the tempeh, chickpeas, olive oil, can juice, paprika, cumin and coriander in a bowl and toss to combine. Set aside.
- Add the couscous to a small bowl and cover with two cups boiling water. Stir in the garlic, cover and let stand for five minutes. Uncover, fluff with a fork and then add the tomatoes and apricots.
- In a large bowl whisk together olive oil, lemon juice, parsley, salt and pepper until combined then add in the couscous and gently toss to coat.
- In a skillet over medium-high heat cook the tempeh mixture until lightly browned and slightly crispy; about three minutes.
- Divide the couscous between six plates and top with the tempeh mixture. Sprinkle with feta then serve and enjoy!