This recipe was inspired by a traditional Moroccan recipe. Enjoy the amazing combination of flavors—salty, sweet, and tart.
Coucous with Tempeh and Apricots
1 onion, thinly sliced
- 1 clove garlic, minced
lemon juice, to taste
small bunch of parsley
1/2 teaspoon cumin
- 1/2 teaspoon ginger
Salt, pepper, olive oil, honey or sugar
Vegetables, Fruits & Herbs
Bring 200 ml slightly salted water to boil, stir in the couscous and remove the pot from the stove. Cover and leave for about 10 minutes.
Cut tempeh and apricots into cubes and sundried tomatoes in small pieces. Chop the parsley, almonds, garlic and onion. Set aside.
Heat some oil in a large frying pan. Add the tempeh and sauté over medium heat until lightly browned on most sides. Remove tempeh to a plate and set aside.
Heat some more oil in the frying pan. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until all are golden.
Stir in the 1/2 a teaspoon of ginger, cumin, and cinnamon, followed by the lemon juice and honey or sugar.
Stir in the tempeh, sun-dried tomatoes, and apricots. Season gently with salt and pepper. Stir together; add more lemon juice and sweetener if you’d like a sweet and/or sour.
- Mix the couscous with the chopped parsley.
To serve, spread the cooked couscous on the plate; then pour the tempeh into the center. Sprinkle the almonds and parsley evenly over the top and serve.