Tempeh with Spiced Carrots, Couscous, and Harissa Yogurt

Instructions

1. 1

   Roast the spiced carrots

   Preheat the oven to 220 °C. Peel the carrots and cut them into sticks about 1.5 cm wide. Toss them with 7 ml olive oil, the cumin, coriander, and 0.8 g salt. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, turning halfway through; the edges should be browned and the carrots should remain slightly firm.

   
2. 2

   Prepare the couscous

   Put the couscous in a bowl and add 0.6 g salt. Pour over 150 ml boiling water, cover, and let stand for 5 minutes. Fluff with a fork, then stir in the finely grated zest of half the lemon, 10 ml lemon juice, and finely chopped parsley.

   
3. 3

   Pan-sear the tempeh

   Pat the tempeh dry and cut it into slices about 1 cm thick. Heat the remaining 5 ml oil in a pan over medium-high heat. Cook the tempeh for 3–4 minutes on each side, until golden-brown and warm through. Near the end, season it with the remaining 0.6 g salt and pepper.

   
4. 4

   Mix the harissa yogurt

   In a small bowl, stir the yogurt together with the harissa, pressed garlic, and remaining 10 ml lemon juice. Taste the sauce and adjust as needed with a pinch of the measured black pepper; it should be refreshing and mildly spicy.

   
5. 5

   Plate and serve

   Divide the couscous and roasted carrots between two plates. Add the pan-seared tempeh and harissa yogurt. Serve immediately so the tempeh stays crisp and the couscous fluffy.