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.