Sumac yams & maple glazed tempeh on herbed couscous with tahini dressing and crushed cashews

Cook time: 35 mins

Ingredients

Ingredient
Couple
Family
Pearl couscous**
Couple
1 pack
Family
1 pack
Yams
Couple
1 bag
Family
1 bag
Tempeh
Couple
1 medium pack
Family
1 large pack
Crushed cashew
Couple
1 pack
Family
1 pack
Sumac mix
Couple
1 pack
Family
1 pack
Mesclun
Couple
1 bag
Family
1 bag
Coriander*
Couple
A third
Family
A third
Maple glaze
Couple
1 pottle
Family
1 pottle
Lemon
Couple
1
Family
2
Dairy free butter (optional)
Couple
1 tsp
Family
2 tsp
Tahini dressing
Couple
1 pottle
Family
1 pottle

The sweet maple balances out the earthiness of the tahini and yams, giving this dish well-rounded depth.

*Coriander is a shared ingredient; use a third for this dish.

**If you’re on the Gluten Free Plan, we have given you quinoa instead of couscous. Cook the quinoa in boiling water for about 15 minutes, until soft and ‘sprouted’. Then, strain it through a fine sieve.

 

Instructions

1

Preheat oven to 210.

Halve the yams lengthwise then chop into thirds.

Toss yams in sumac mix and enough oil to make it stick (about 1-2 tbs)

Roast for 20-25 minutes, until crispy.

2

Boil the jug.

Dice tempeh into 1cm cubes.

Add the boiling water to a small pot and bring to a simmer. Cook the diced tempeh in boiling water for 2 minutes.

Strain and set aside.

 

3

Using the same pot, fill it with water and bring to a boil with a pinch of salt. Add the couscous and simmer on low for 12-15 minutes, stirring regular.

Test the couscous is done by eating one, they should be soft. Strain and set a side.

Check yams and take out if done.

 

4

Wash and roughly chop the coriander, stalk and all.

Zest then quarter the lemon.

Add couscous back into the pot, add dairy free butter, a pinch of salt, 2/3 of coriander, lemon zest and juice.

Taste and season as needed. Set aside, don’t worry if it cools slightly.

5

Pre-heat pan on high with oil.

Add tempeh, cooking on high until coloured. Try not to toss too much. This should take 3-4 minutes.

Take off heat, add maple glaze and toss together.

6

Place mesclun around a large plate.

Top with couscous.

Arrange tempeh and yams around the plate.

Finish with tahini dressing, remaining coriander and crushed cashews.

Enjoy!



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