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Couscous, Tempeh & Veggies

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

Ingredients

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. 

Nutrition

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