Herb Marinated Tempeh and Israeli Couscous Salad with Sweet Peas and Sun-dried Tomatoes



Now that classes are over, I have a little more time on my hands for myself, and have started to do a lot more exercise. I actually started P90X, which is a grueling 90 day exercise program. Therefore, I have to eat not only healthy food, but hearty food to keep me from running out of steam during my hour and a half exercises every day. Because it's already quite warm here in the south despite it being only May, I want to eat something that will cool me off, too. Therefore, I used one of my farmers' market veggies, my sweet peas, along with seared herb marinated tempeh, Israeli couscous and chewy sun-dried tomatoes to make a filling salad. You don't have to sear the tempeh, however it just adds and extra layer of flavor to the salad.

Herb Marinated Tempeh and Israeli Couscous Salad with Sweet Peas and Sun-dried Tomatoes

For the marinated tempeh:

1 cup vegetable broth
1 tbsp soy sauce
1 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
8 oz tempeh, cut into cubes
salt and pepper, to taste

1. Combine all the ingredients in a small, lidded bowl and marinate at least 1 hour.

For the rest of the salad:

1 cup Israeli couscous
2 cups vegetable broth
1 cup peas (freshly shelled or frozen)
5 sun-dried tomatoes, chopped
2 tsp extra virgin olive oil
4 tbsp balsamic vinegar
1 clove garlic, minced
2 tsp agave nectar
1/2 tsp dried basil
1/2 tsp dried oregano
1 scallion, sliced
salt and pepper, to taste
non-stick cooking spray

1. Bring the vegetable broth to a boil and cook the couscous according to package directions. In the last 3 minutes of cooking, stir in the peas.
2. Meanwhile, blend the oil, vinegar, agave nectar, basil, oregano, garlic, and scallions in a large bowl. Also, heat a medium skillet over medium-high heat, spray with cooking spray, and sear the tempeh; set both the dressing and tempeh aside.
3. Add the couscous-pea mixture to the dressing, along with any residual cooking liquid, as well as the sun-dried tomatoes; toss. Fold in the tempeh.
4. Allow the salad to come to room temperature before setting it in the fridge to chill. Serve chilled or at room temperature. Keeps for up to 3 days.

Servings per recipe: 4
Per serving:
Calories: 382
Fat: 9.9 g
Saturated fat: 1.9 g
Cholesterol: 0mg
Sodium: 404 mg
Carbohydrates: 53.5 g
Fiber: 6.2 g
Protein: 22.1 g

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