Photo: Karry Hosford
4 servings (serving size: 4 ounces tempeh, 3/4 cup tagine, and 1/2 cup couscous)

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

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

To prepare the tempeh, preheat oven to 350°.

Step 5

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.

Step 6

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.

Ratings & Reviews

bjanelle's Review

March 13, 2010
The tempeh was great, and the rest of the dish was good as well. Very flavorful and hearty, but not sure it's worth the time and effort.

kabrobinson's Review

January 27, 2011
this recipe has good intentions, but almost nothing can make tempeh palatable. after baking, the tempeh cubes just tasted like bland tater tots. ick.