Israeli Couscous with Roasted Vegetables and Tempeh

Note: You can substitute maple syrup for the honey to make this dish entirely vegan.

For the couscous:

Start by preheating your oven to 400 F to roast the vegetables for the couscous. Place the cut zucchini and bell pepper on a rimmed cookie sheet and drizzle them with olive oil. Then add a sprinkling of salt and pepper. Roast the vegetables in the preheated oven for 30-35 minutes.

In a large pot over medium-high heat, heat the two tablespoons olive oil until it is hot. Add the onion and cook until soft, about 5 minutes. Add in the garlic and cook another 1-2 minutes. Then add the couscous and spices and stir until lightly toasted, about 3-4 minutes. Add the vegetable broth and water and bring to boil.

Once boiling, reduce heat to medium, cover the pot and simmer until the liquid is gone, another 10 minutes. Note: it will be very thick!

Meanwhile, start the tempeh. In a separate skillet, heat another tablespoon of olive oil over medium-high heat. Once that is hot, add in the tempeh and cook it for 5 minutes on each side, or until golden brown. Combine the remaining ingredients (mandarin juice, ground coriander, honey, ground ginger, garlic and soy sauce) in a small bowl. Then add this into the skillet with the tempeh and cook 10 minutes or until a glaze forms.

When the couscous is done cooking, toss it with the roasted vegetables, garbanzo beans and tomatoes. Add salt and pepper to taste. Place some couscous on a plate, top it with tempeh, garnish with cilantro and serve.

Serves 6.

Israeli Couscous recipe adapted from Three Many Cooks.
Orange Glazed Tempeh adapted from 101 Cookbooks.