Name: Seared Barbecue Tempeh with Couscous, Broccoli & Bell Pepper
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (510 g) bags broccoli florets; 710 ml chicken or vegetable broth; 3 cloves garlic; 3 red bell peppers; 3 (227g ) pkgs tempeh; 1 ½ cups whole wheat couscous; barbecue sauce; black pepper; extra virgin olive oil; salt

Seared Barbecue Tempeh with Couscous, Broccoli & Bell PepperSeared Barbecue Tempeh with Couscous, Broccoli & Bell Pepper — a 35-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ (510 g) bags broccoli florets

710 ml chicken or vegetable broth

3 cloves garlic

3 red bell peppers

3 (227g ) pkgs tempeh

1 ½ cups whole wheat couscous

barbecue sauce

black pepper

extra virgin olive oil

salt

Instructions

Slice tempeh crosswise into thin strips and place in a medium bowl.

Add barbecue sauce to the bowl with the tempeh and gently stir to coat; set aside.

In a medium saucepan, bring broth to a boil. Once boiling, remove from heat, add couscous and salt, then stir to combine. Cover and let stand for 10 minutes; fluff with a fork right before serving.

Meanwhile, wash, dry, trim, and seed bell peppers; medium dice.

Preheat a large skillet over medium-high heat.

While the skillet heats up, peel and mince garlic.

Once the skillet is hot, add oil and swirl to coat the bottom. Add bell pepper, garlic, broccoli, salt, and pepper; cook, stirring occasionally, until veggies are tender-crisp, 6-7 minutes. Transfer to a plate and cover with foil. (Reserve skillet for the next step.)

Return the skillet to medium heat, add more oil, and swirl to coat the bottom. Working in batches if necessary, add tempeh in a single layer and cook, flipping once, until browned and warmed through, 4-5 minutes. Remove from heat.

To serve, divide couscous, tempeh, and veggies between plates. Enjoy!

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