Harissa-Spiced Israeli Couscous
Harissa-Spiced Israeli Couscous is a vegetarian main course. This recipe serves 4. One portion of this dish contains approximately 32g of protein, 51g of fat, and a total of 774 calories. Head to the store and pick up water, butter, vegetable broth, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
For the marinade, combine all marinade ingredients in a medium bowl, and whisk.
2a. For the tempeh, add 1 1/4 cups water to marinade. Arrange the tempeh in one layer in a large non-stick skillet.
Pour marinade over tempeh. Bring to a simmer over high heat. Cover; simmer 15 minutes or until most of the liquid is absorbed. Set aside; keep warm.
Transfer marinade to a large zip-top plastic bag.
Add shrimp; seal and marinate in refrigerator 30 minutes.
Remove shrimp from bag, and discard marinade.
Place shrimp on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until done. Set aside; keep warm.
For the couscous, melt butter in a small saucepan over medium heat.
Add onion and garlic; saut 3 minutes or until tender.
Add the couscous; saut 2 minutes, stirring frequently.
Add broth; bring to a boil. Reduce heat; simmer, covered, for 12 minutes or until couscous is tender.
Remove from heat; let stand 5 minutes. Fluff with a fork.
For the tomatoes, combine tomatoes, oil, garlic, and pepper flakes in a large nonstick skillet over high heat; saut 3 minutes or until tomatoes soften and begin to pop. Stir in herbs; saut 2 minutes. Season with salt and pepper.
Divide the couscous among 4 wide soup bowls. Spoon tomatoes around couscous; top with tempeh or shrimp.
Sprinkle with cilantro and Parmesan, if desired.