Seared Barbecue Tempeh with Couscous, Broccoli & Bell Pepper

Directions

1. Slice the tempeh into thin strips and put them in a small bowl.
2. Coat the tempeh with barbecue sauce and set aside.
3. In a small saucepan, bring the broth to a boil. Remove from heat, stir in the couscous and a pinch of salt, cover, and let stand for 10 minutes; fluff with a fork just before serving.
4. Rinse and trim the bell peppers and broccoli; dice the peppers into medium pieces.
5. Preheat a nonstick skillet over medium-high heat.
6. Peel and mince the garlic.
7. Add a splash of oil to the hot skillet, then add the peppers, broccoli, garlic, salt, and pepper; cook until the vegetables are tender-crisp, about 5–6 minutes, then transfer to a plate and cover with foil.
8. In the same skillet, add a bit more oil and spread the tempeh in a single layer; cook, turning once, until browned and warmed through, about 4–5 minutes.
9. To serve, fluff the couscous and divide it among plates, then top with the tempeh and the vegetables.