Israeli Couscous with Roasted Vegetables and Tempeh

• 1 Tablespoon Olive Oil
• 4 ounces, weight Soy Tempeh, Cut Into Thin Triangles Or 1/2-inch Strips
• 1/2 cups Mandarin Juice Or Orange Juice
• 1 teaspoon Ground Coriander
• 1 teaspoon Honey
• 3/4 teaspoons Ground Ginger
• 1 teaspoon Garlic, Minced
• 1 teaspoon Low Sodium Soy Sauce
• 1 whole Small Zucchini, Cut Into 1-inch Strips
• 1 whole Red Bell Pepper, Cored, Seeds Removed And Cut Into 1-inch Strips
• 2 Tablespoons Olive Oil, Plus Extra For Drizzling On The Vegetables Before Roasting
• 1/2 cups Red Onion, Chopped
• 1 teaspoon Garlic, Minced
• 2 cups Israeli (pearled) Couscous
• 3 teaspoons Garam Masala (if Unavailable, Use Curry Powder)
• 1 teaspoon Turmeric Powder
• 3 cups Low Sodium Vegetable Broth
• 1 cup Water
• 1 can Garbanzo Beans, Drained And Rinsed
• 1/2 cups Grape Tomatoes, Halved
• Salt And Pepper, to taste
• Cilantro, To Garnish

1. Note: You can substitute maple syrup for the honey to make this dish entirely vegan.
2. For the couscous:
3. Start by preheating your oven to 400 F to roast the vegetables for the couscous.
4. Place the cut zucchini and bell pepper on a rimmed cookie sheet and drizzle them with olive oil.
5. Then add a sprinkling of salt and pepper.
6. Roast the vegetables in the preheated oven for 30-35 minutes.
7. In a large pot over medium-high heat, heat the two tablespoons olive oil until it is hot.
8. Add the onion and cook until soft, about 5 minutes.
9. Add in the garlic and cook another 1-2 minutes.
10. Then add the couscous and spices and stir until lightly toasted, about 3-4 minutes.
11. Add the vegetable broth and water and bring to boil.
12. Once boiling, reduce heat to medium, cover the pot and simmer until the liquid is gone, another 10 minutes.
13. Note: it will be very thick!
14. Meanwhile, start the tempeh.
15. In a separate skillet, heat another tablespoon of olive oil over medium-high heat.
16. Once that is hot, add in the tempeh and cook it for 5 minutes on each side, or until golden brown.
17. Combine the remaining ingredients (mandarin juice, ground coriander, honey, ground ginger, garlic and soy sauce) in a small bowl.
18. Then add this into the skillet with the tempeh and cook 10 minutes or until a glaze forms.
19. When the couscous is done cooking, toss it with the roasted vegetables, garbanzo beans and tomatoes.
20. Add salt and pepper to taste.
21. Place some couscous on a plate, top it with tempeh, garnish with cilantro and serve.
22. Serves 6.
23. Israeli Couscous recipe adapted from Three Many Cooks.
24. Orange Glazed Tempeh adapted from 101 Cookbooks.

olive oil, weight, mandarin juice, ground coriander, honey, ground ginger, garlic, soy sauce, zucchini, red bell pepper, olive oil, red onion, garlic, couscous, garam masala, turmeric, vegetable broth, water, garbanzo beans, grape tomatoes, salt, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/israeli-couscous-with-roasted-vegetables-and-tempeh/ (may not work)