Harissa-Spiced Israeli Couscous

• Harissa marinade:
• 2 medium garlic cloves, minced
• 1/2 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 2 1/2 tablespoons lemon juice
• 1/4 cup extra-virgin olive oil
• 3/4 teaspoon salt
• 1/4 cup chopped fresh cilantro
• Tempeh:
• 1 1/4 cups water
• 2 (8-ounce) packages tempeh (such as Litelife), cut into 1-inch squares
• Couscous:
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 3/4 cup uncooked Israeli couscous
• 2 1/4 cups vegetable broth
• Tomatoes:
• 2 pints cherry tomatoes
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup chopped fresh herbs (such as a combination of oregano, basil, and parsley)
• Sea salt or kosher salt
• Freshly ground black pepper
• Minced cilantro (optional)
• Grated Parmesan cheese (optional)

1. For the marinade, combine all marinade ingredients in a medium bowl, and whisk.
2. 2a. For the tempeh, add 1 1/4 cups water to marinade. Arrange the tempeh in one layer in a large non-stick skillet. Pour marinade over tempeh. Bring to a simmer over high heat. Cover; simmer 15 minutes or until most of the liquid is absorbed. Set aside; keep warm.
3. 2b. To use shrimp: Transfer marinade to a large zip-top plastic bag. Add shrimp; seal and marinate in refrigerator 30 minutes. Remove shrimp from bag, and discard marinade. Place shrimp on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until done. Set aside; keep warm.
4. For the couscous, melt butter in a small saucepan over medium heat. Add onion and garlic; saute 3 minutes or until tender. Add the couscous; saute 2 minutes, stirring frequently. Add broth; bring to a boil. Reduce heat; simmer, covered, for 12 minutes or until couscous is tender. Remove from heat; let stand 5 minutes. Fluff with a fork.
5. For the tomatoes, combine tomatoes, oil, garlic, and pepper flakes in a large nonstick skillet over high heat; saute 3 minutes or until tomatoes soften and begin to pop. Stir in herbs; saute 2 minutes. Season with salt and pepper.
6. Divide the couscous among 4 wide soup bowls. Spoon tomatoes around couscous; top with tempeh or shrimp. Sprinkle with cilantro and Parmesan, if desired.
7. Nutritional analysis with shrimp: Calories 472 (40% from fat); Fat 21g (sat 7g, mono 11g, poly 2g); Cholesterol 192mg; Protein 32g; Carbohydrate 39g; Sugars 6g; Fiber 4g; Iron 4mg; Sodium 729mg; Calcium 192mg

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Taken from www.myrecipes.com/recipe/harissa-spiced-israeli-couscous (may not work)