The sweet maple balances out the earthiness of the tahini and yams, giving this dish well rounded depth.
*Coriander is a shared ingredient, use one third for this dish.
**Quinoa instead of couscous for gf.
(4+5 Night Plans Only) 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 packFamily
1 packYams
Couple
1 bagFamily
1 bagTempeh
Couple
1 medium packFamily
1 large packCrushed cashew
Couple
1 packFamily
1 packSumac mix
Couple
1 packFamily
1 packMesclun
Couple
1 bagFamily
1 bagCoriander*
Couple
ThirdFamily
ThirdMaple glaze
Couple
1 pottleFamily
1 pottleLemon
Couple
1Family
2Dairy free butter (optional)
Couple
1 tspFamily
2 tspTahini dressing
Couple
1 pottleFamily
1 pottleInstructions
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.
Boil on medium low in a medium pot with water from the jug for 2 minutes.
Strain and set aside.
3
Put couscous in the same pot, top with water from the jug about 2-3cm above the couscous. Simmer on low for 12-15 minutes, stirring regular.
You can take this time to step away from the kitchen for 10 minutes – or to refill your wine!
Strain.
Check yams and take out if done.
4
Wash and roughly chop the coriander, stalk and all.
Add couscous back into the pot, add 1 heaped tsp margarine, 2/3 of herbs and squeeze lemon in.
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, herbs and crushed cashews.
Enjoy!
