Serves 1
Directions
- 1Sauté shallots and garlic.
- 2Cook the cous cous in stock and coconut cream.
- 3Pan-fry tempeh until golden.
- 4Glaze the tempeh with harissa and brown sugar.
- 5Stir lemon and herbs into the cous cous.
- 6Plate up the cous cous with the sticky tempeh on top.
Ingredients
- Giant cous cous
- Coconut cream
- Cavolo nero
- Lemon
- Parsley
- Dill
- Harissa
- Brown sugar
- Olive oil
- Tempeh
- Shallots
- Garlic
- Stock
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