Spicy Mango Tempeh with Toasted Almond Couscous & Kale

• portions: 2 servings
• temps total: 35 minutes

Ingrédients

1 lemon, zested and juiced (divided)

1/4 cup mango chutney

1 tbsp chili garlic sauce

¼ cup sliced almonds

1 cup Israeli couscous

8 oz tempeh, cut into 1-inch cubes

1 shallot, peeled and thinly sliced

2 oz ground kale

4 tbsp olive oil*

Salt and pepper*

*Not included

For full ingredient list, see Nutrition.

Instructions

1 - Make the spicy mango sauce and toast the almonds.

2 - Cook the couscous.

3 - Crisp the tempeh.

4 - Food process and toss the kale with lemon.

5 - Serve.

Nutrition

• Calories: 700 cal
• Lipides Totaux: 17.0 g