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

 * 1) In medium bowl, combine couscous, 1½ cups hot (not boiling) water, currants and ½ teaspoon salt.
 * 2) Let stand until couscous is tender and water is absorbed, 20 to 30 minutes.
 * 3) Fluff with fork.
 * 4) In medium bowl, whisk together lemon juice, oil, remaining ¼ teaspoon salt and pepper to taste.
 * 5) Add couscous, tomato, scallions and mint; toss gently to mix.
 * 6) Taste and adjust seasonings.
 * 7) Prepare a hot charcoal fire or preheat gas grill on high.
 * 8) Heat 2 inches of water to boiling in large, wide saucepan over high heat.
 * 9) Place tempeh in steamer basket in saucepan, cover and steam for 10 minutes.
 * 10) Meanwhile, in small bowl, mix paprika, cumin, ginger, cinnamon, salt, pepper, honey, lemon juice and oil.
 * 11) Transfer tempeh to shallow dish or plate.
 * 12) Coat both sides evenly with spice mixture.
 * 13) Lightly oil grill.
 * 14) Place tempeh on grill and cook until nicely browned and crusty, 2 to 4 minutes per side.
 * 15) Divide couscous salad among serving plates, mounding mixture slightly.
 * 16) Cut grilled tempeh into thin slices and fan over couscous salad.
 * 17) Garnish with mint sprigs and serve right away.