Moroccan Spice-crusted Tempeh with Couscous

== Ingredients ==
* 1 cup quick-cooking couscous
* 2 tbsp currants
* ¾ tsp salt
* ¼ cup fresh lemon juice
* 2 tbsp extra-virgin olive oil
* 1 medium tomato, seeded and diced
* 1 bunch scallions, chopped ( ½ cup)
* ⅓ cup chopped fresh mint
* 8 oz pkg. three-grain tempeh
* 1½ tsp paprika
* 1 tsp ground cumin
* ½ tsp ground ginger
* ¼ tsp ground cinnamon
* ¾ tsp coarse salt
* ¼ tsp freshly ground black pepper
* 1 tbsp honey or pure maple syrup
* 1½ tsp fresh lemon juice
* 1 tsp olive oil
* fresh mint sprigs for garnish
== Directions ==
# In medium bowl, combine couscous, 1½ cups hot (not boiling) water, currants and ½ teaspoon salt.
# Let stand until couscous is tender and water is absorbed, 20 to 30 minutes.
# Fluff with fork.
# In medium bowl, whisk together lemon juice, oil, remaining ¼ teaspoon salt and pepper to taste.
# Add couscous, tomato, scallions and mint; toss gently to mix.
# Taste and adjust seasonings.
# Prepare a hot charcoal fire or preheat gas grill on high.
# Heat 2 inches of water to boiling in large, wide saucepan over high heat.
# Place tempeh in steamer basket in saucepan, cover and steam for 10 minutes.
# Meanwhile, in small bowl, mix paprika, cumin, ginger, cinnamon, salt, pepper, honey, lemon juice and oil.
# Transfer tempeh to shallow dish or plate.
# Coat both sides evenly with spice mixture.
# Lightly oil grill.
# Place tempeh on grill and cook until nicely browned and crusty, 2 to 4 minutes per side.
# Divide couscous salad among serving plates, mounding mixture slightly.
# Cut grilled tempeh into thin slices and fan over couscous salad.
# Garnish with mint sprigs and serve right away.
Category:Moroccan Vegetarian
Category:Couscous Recipes
Category:Currant Recipes
Category:Maple syrup Recipes
Category:Mint Recipes
Category:Tempeh Recipes
Category:Lemon juice Recipes
Category:Tomato Recipes
Category:Green onion Recipes