Couscous, Tempeh & Veggies
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Ingredients
- 3 cup couscous, dry
- 1 clove garlic
- 1 tsp ginger root, fresh
- 4 medium carrot
- 3 tbsp almond butter
- 1 tbsp lemon juice
- 2 tbsp soy sauce, low sodium
- 1 tbsp canola oil
- 2 cup tempeh
- 3 cup sugar snap peas
- 2 medium mango
Instructions
- Cook couscous according to package directions. While it cooks, mince garlic and grate ginger. Slice carrots in thin strips (set aside).
- In a small bowl, whisk together the garlic, ginger, almond butter, lemon juice and soy sauce; set aside.
- Heat a wok, or large skillet, over medium-high heat; add oil and swirl to coat. Add tempeh, heat for 3-5 minutes, add carrots and peas; cook for 3-5 minutes, remove from heat.
- Divide couscous between serving dishes; drizzle with almond butter dressing. Serve with cubed mango.
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Nutrition
Calories: 494kcal | Carbohydrates: 67g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Sodium: 252mg | Fiber: 7g | Sugar: 15g
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