Vegetarian

Tempeh with lemon garlic sauce on couscous takes several minutes to prepare.

Tempeh with lemon garlic sauce on couscous takes several minutes to cook.

Tempeh with lemon garlic sauce on couscous makes 2 servings.

The ingredients for Tempeh with lemon garlic sauce on couscous are:

2.5 TBS cornstarch
.75cup Swanson reduced sodium chicken broth
8 ounces white wine
2 cloves garlic, minced
2 teaspoons dry parsley
2 TBS lemon juice
1/8 tsp chili powder
8 oz. tempeh
2/3 c. couscous

Here is how you make Tempeh with lemon garlic sauce on couscous:

Directions1. Boil chicken (i also put some white wine, lemon juice, pepper, salt, and parsley in the water while it boils)2. In a medium saucepan, mix cornstarch, broth, wine, garlic, parsley, lemon juice and pepper.3. Over medium-high heat, cook until mixture boils and thickens.4. Stir constantly.5. Add tempeh6. Cook for 5 minutes so the sauce can soak into the tempeh.6. Stir often7. Toss with couscous.Number of Servings: 2Recipe submitted by SparkPeople user SARAH728.

The nutritional information for Tempeh with lemon garlic sauce on couscous is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 417.3

• Total Fat: 12.3 g
• Cholesterol: 0.0 mg
• Sodium: 373.3 mg
• Total Carbs: 38.1 g
• Dietary Fiber: 1.0 g
• Protein: 23.6 g