On Birthday Eve, I made a nice simple meal for the end of this age. It hasn’t been the best year, but hopefully tomorrow is a significant start of something new and fulfilling– as fulfilling as delicious berbere spiced tempeh and mushroom couscous.
Berbere Spiced Tempeh with Mushroom Couscous Ingredients and Preparation
1 box Near East Mushrooms and Herb Couscous
2 tablespoon olive oil
1/2 cup onion, chopped
1 cup mushrooms
1/2 8oz tempeh
1 teaspoon berbere spice
1 teaspoon salt
1/4 teaspoon black pepper
pinch of parsley
While preparing couscous to package directions, caramelize onions in olive oil for five to seven minutes. Add mushrooms.
Rub tempeh with berbere spice, salt, and black pepper on both sides and pan sear alongside onions and mushrooms.
Serve with couscous and sprinkle dry pasrsley atop.