Grilled Adzuki Tempeh with Nuts and Fruit Couscous

Serves 4 to 6

Tempeh Marinade

  • Vegilante adzuki tempeh
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 4 tsp extra virgin olive oil
Mix all the ingredients together. Slice the thawed tempeh width wise in ¼ inch slice. Put the tempeh in a deep plate and pour marinade overtop. Cover and let sit in the fridge for 10 minutes. Turn the tempeh pieces and let it sit another 10 minutes covered in the fridge.

 

Couscous

  • 1 3/4 cup water
  • 1 1/2 cup couscous
  • 1/2 tsp pink salt

Bring water to a boil in a small saucepan. Add the couscous, remove from heat and cover for 5 minutes. After 5 minutes, put in a mixing bowl and fluff with a fork. Let cool.

 

Garnishes

  • 1/4 cup dry apricot (about 7 or 8 pieces)
  • 1/4 cup dry currant
  • 1/4 cup chopped pistachio
  • 1/4 cup toasted pine nuts
  • 2 1/2 Tbsp minced mint
  • 2 1/2 Tbsp minced chive
  • 2 1/2 Tbsp minced parsley
  • 1 Tbsp minced grey shallot

In a small saucepan, rehydrate the apricot and currant in water over low heat for 5 minutes. Drain and set aside. Toast the pine nuts, chop the pistachios, mince the mint, parsley, chive and grey shallot. Add all the garnish ingredients to the bowl of couscous and mix. Keep covered in the fridge. Once the couscous is mixed and chilled, grill the tempeh for 2 minutes each side until golden crispy on each side. This step will be fast. Once all grilled, sprinkle a bit of salt and set aside.

 

Dressing

  • 1/2 Tbsp fresh ground ginger
  • 1 Tbsp dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 Tbsp lemon juice
  • 1 tsp pink salt
  • 1/2 tsp ground pepper

Put all the ingredients for the dressing in a mason jar and shake to mix. Pour over couscous and mix well. Serve in a deep plate and top with 3 or 4 slices of tempeh.


Recipes by Planty of Nosh, let us know how you did by tagging us at @wearevegilante and @plantyofnoshkelowna!