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Couscous, Tempeh & Veggies

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Couscous, Tempeh & Veggies

5 from 1 vote
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Course: Main Course
Cuisine: Indian
Keyword: couscous, dairy free, tempeh, vegetarian, Veggies
Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 5 servings
Calories: 494kcal


  • 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


  • 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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Calories: 494kcal | Carbohydrates: 67g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Sodium: 252mg | Fiber: 7g | Sugar: 15g

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