Rating: 2 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Don't let the long ingredient list intimidate you--the deliciously spicy blend of seasonings makes this dish an autumn standout.

Recipe by Cooking Light October 2002

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Credit: Karry Hosford

Recipe Summary test

Yield:
4 servings (serving size: 4 ounces tempeh, 3/4 cup tagine, and 1/2 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare the tagine, combine first 6 ingredients in a spice or coffee grinder; process until finely ground.

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  • Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, 1/2 teaspoon salt, and 2 peeled garlic cloves; cook 5 minutes, stirring occasionally. Cover, reduce heat to low, and cook 20 minutes.

  • Stir in cumin mixture, sweet potato, and next 5 ingredients (sweet potato through tomato); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until thick. Stir in lemon juice.

  • To prepare the tempeh, preheat oven to 350°.

  • Combine 2/3 cup water and next 7 ingredients (2/3 cup water through 4 minced garlic cloves) in a large bowl. Add tempeh, and toss well to coat. Arrange the tempeh mixture in a single layer in an 11 x 7-inch baking dish. Cover with foil.

  • Bake at 350° for 35 minutes. Uncover and bake an additional 5 minutes or until liquid is absorbed. Serve tempeh over tagine and couscous; sprinkle with cilantro, if desired.

Nutrition Facts

507 calories; calories from fat 29%; fat 16.1g; saturated fat 3g; mono fat 5.3g; poly fat 5.1g; protein 29.5g; carbohydrates 69.3g; fiber 16.3g; iron 6.4mg; sodium 642mg; calcium 262mg.
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