0.3 cup herbs fresh chopped such as a combination of oregano, basil, and parsley
2 garlic cloves minced
2 medium garlic cloves minced
1 teaspoon ground coriander
0.5 tablespoon ground cumin
0.8 cup israeli couscous uncooked
4 servings kosher salt
2.5 tablespoons juice of lemon
0.3 cup olive oil extra-virgin
0.5 cup onion finely chopped
0.5 teaspoon pepper flakes red crushed
0.8 teaspoon salt
16 ounce tempeh cut into 1-inch squares such as Litelife
2.3 cups vegetable broth
1.3 cups water
Equipment
bowl
frying pan
sauce pan
whisk
grill
ziploc bags
broiler pan
Directions
For the marinade, combine all marinade ingredients in a medium bowl, and whisk.
a. For the tempeh, add 1 1/4 cups water to marinade. Arrange the tempeh in one layer in a large non-stick skillet.
Pour marinade over tempeh. Bring to a simmer over high heat. Cover; simmer 15 minutes or until most of the liquid is absorbed. Set aside; keep warm.
Transfer marinade to a large zip-top plastic bag.
Add shrimp; seal and marinate in refrigerator 30 minutes.
Remove shrimp from bag, and discard marinade.
Place shrimp on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until done. Set aside; keep warm.
For the couscous, melt butter in a small saucepan over medium heat.
Add onion and garlic; saut 3 minutes or until tender.
Add the couscous; saut 2 minutes, stirring frequently.
Add broth; bring to a boil. Reduce heat; simmer, covered, for 12 minutes or until couscous is tender.
Remove from heat; let stand 5 minutes. Fluff with a fork.
For the tomatoes, combine tomatoes, oil, garlic, and pepper flakes in a large nonstick skillet over high heat; saut 3 minutes or until tomatoes soften and begin to pop. Stir in herbs; saut 2 minutes. Season with salt and pepper.
Divide the couscous among 4 wide soup bowls. Spoon tomatoes around couscous; top with tempeh or shrimp.
