Please forgive, but our cupboards are baaaaare at the moment. I’ll be cooking no peppers tonight – I promise! 😉
If you’re not familiar with tempeh, try it! It’s very nutty and filling! While you can eat it straight from the package, I prefer it to be crisped up in a pan.
- tempeh, cubed
- red and yellow peppers, sliced
- red onion, sliced
- vegetable stock
- salt, pepper, soy sauce
- olive oil
Bring vegetable stock to a boil, add couscous, cover and remove from heat. (Equal parts stock and couscous – I used 1.5 cups of each.) Let stand while cooking tempeh.
Cut a package of tempeh in cubes. Saute in a non-stick pan with 1 tsp olive oil, turning often, until all sides are toasty brown. (too much oil increases browning time a lot, so start with a little oil and add only if you must) Add onions and peppers to tempeh and saute until the onions are just starting to wilt and the peppers are still a little crispy. Season to taste.
Texture, people! Texture! Also, no need to cook all the color, flavor and nutrients out of your delicious vegetables!
Fluff couscous with a fork. Top with tempeh. Add a dash or two of soy sauce.