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.