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The Sultan’s Tempeh with Couscous

Diane Halferty of Corpus Christi, TX created this winner of the main dish category in the Soyfoods Recipe Contest. She brushes tempeh with a Moroccan-flavored blend of spices before grilling, then serves the chewy tempeh atop a delightful couscous combination.

Couscous Ingredients 1 cup couscous

1 ½ cups boiling water

2 tablespoons dried cranberries or currants

¾ teaspoon salt

¼ cup fresh lemon juice

2 tablespoons extra-virgin olive oil

1 medium tomato, seeded and diced

½ cup thin-sliced green onions and tops

½ cup roasted soynuts

⅓ cup chopped fresh mint

Salt and pepper to taste

Tempeh Ingredients 1 package (8 ounces) three grain Tempeh

1½ teaspoons paprika

1 teaspoon ground cumin

¾ teaspoon coarse salt

½ teaspoon ground ginger

¼ teaspoon ground cinnamon

¼ teaspoon freshly ground black pepper

1 tablespoon honey or pure maple syrup

1½ teaspoons fresh lemon juice

1 teaspoon olive oil

Fresh mint and soynuts for garnish

Couscous Instructions Measure couscous into medium bowl. Add 1½ cups boiling water, cranberries or currants and ½ teaspoon of the salt. Cover and let stand 20 to 30 minutes. Meanwhile in medium bowl whisk together lemon juice, oil, remaining ¼ teaspoon salt and freshly ground pepper to taste. Add to couscous along with tomato, green onions, roasted soynuts and mint. Toss to mix. Add additional salt, pepper or lemon juice to taste. Set aside while preparing Tempeh.

Tempeh Instructions Start charcoal or gas grill on high. In large saucepan or wok heat 2 inches of water to boiling. Place tempeh on steamer rack and place over pan or wok. Cover and steam 10 minutes. Meanwhile, in small bowl, combine spices. Blend in honey, lemon juice and oil. Pour into shallow dish or plate. Remove tempeh from steamer and place in spice mixture, turning to coat both sides completely. Lightly oil grill. Grill tempeh until nicely browned and crusty, about 2 to 4 minutes per side.

Serving Suggestion Divide couscous among 4 serving plates. Cut tempeh into thin slices and fan over couscous. Garnish with fresh mint sprigs and soynuts.

Notes Makes 4 servings

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