Couscous, Tempeh & Veggies
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
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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