| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Moroccan |
New, Vegtime7 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Quick-cooking couscous |
| 2 |
tb |
Currants |
| 3/4 |
ts |
Salt |
| 1/4 |
c |
Fresh lemon juice |
| 2 |
tb |
Extra-virgin olive oil |
| 1 |
md |
Tomato; seeded and diced |
| 1 |
bn |
Scallions; chopped (1/2 cup) |
| 1/3 |
c |
Chopped fresh mint |
| 8 |
oz |
Packaged three-grain tempeh |
| 1 1/2 |
ts |
Paprika |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground cinnamon |
| 3/4 |
ts |
Coarse salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1 |
tb |
Honey or pure maple syrup |
| 1 1/2 |
ts |
Fresh lemon juice |
| 1 |
ts |
Olive oil |
|
|
Fresh mint sprigs for garnish |
INSTRUCTIONS
COUSCOUS
REMAINING INGREDIENTS
4 SERVINGS DAIRY-FREE
An exotic spice crust is a great way to dress up tempeh. When preparing
couscous for the salad, you will achieve the fluffiest texture if you plump
it in hot-not boiling-water.
COUSCOUS SALAD: In medium bowl, combine couscous, 11/2 cups hot (not
boiling) water, currants and 1/2 teaspoon salt. Let stand until couscous is
tender and water is absorbed, 20 to 30 minutes. Fluff with fork.
In medium bowl, whisk together lemon juice, oil, remaining 1/4 teaspoon
salt and pepper to taste. Add couscous, tomato, scallions and mint; toss
gently to mix. Taste and adjust seasonings.
Prepare a hot charcoal fire or preheat gas grill on high.
Heat 2 inches of water to boiling in large, wide saucepan over high heat.
Place tempeh in steamer basket in saucepan, cover and steam for 10 minutes.
Meanwhile, in small bowl, mix paprika, cumin, ginger, cinnamon, salt,
pepper, honey, lemon juice and oil. Transfer tempeh to shallow dish or
plate. Coat both sides evenly with spice mixture.
Lightly oil grill. Place tempeh on grill and cook until nicely browned and
crusty, 2 to 4 minutes per side.
Divide couscous salad among serving plates, mounding mixture slightly. Cut
grilled tempeh into thin slices and fan over couscous salad. Garnish with
mint sprigs and serve right away.
PER SERVING: 384 CAL.; 17G PROT.; 13G TOTAL FAT (2G SAT. FAT); 54G CARB.; 0
CHOL.; 815MG SOD.; 3G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Jun 05, 1999.
Recipe by: Vegetarian Times Magazine, June 1999, page 28
Converted by MM_Buster v2.0l.
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