Marinated Tempeh with Couscous and Pear Tarragon Chutney

From: Chef Karen Halverson. Yield: 4 servings.

Tempeh Marinade:
6 Tbsp. stoneground mustard
3 Tbsp. rice vinegar
3 Tbsp. soybean oil
½ cup apple juice
½ cup orange juice
1 tsp. salt
1 tsp. pepper
2 cloves garlic, crushed
2 packages tempeh (15 oz. each), cut into 4 pieces

Pear Tarragon Chutney:
2 pears, diced
1 small red onion, diced
1 cup apple juice
¼ cup cider vinegar
¼ cup brown sugar
½ cup honey
2 Tbsp. lemon juice
1 Tbsp. ginger, ground
1 tsp. crushed red pepper
2 tsp. dry tarragon
½ cup raisins

Couscous:
1 cup medium couscous
1 Tbsp. soybean oil
½ cup red onion, finely diced
½ cup red bell pepper, diced
¼ tsp. salt
¼ tsp. cumin
¼ tsp. coriander
¼ cup feta cheese

For tempeh marinade: In a square glass baking pan, add all ingredients; whisk to incorporate. Add tempeh and marinate for 24 hours in refrigerator. When ready to serve, drain and heat through.

For pear tarragon chutney: In a medium saucepan over medium heat, combine pears, red onion, apple juice, vinegar, brown sugar, honey and lemon juice. Simmer to reduce liquid. Add ginger, red pepper, tarragon and raisins. Heat through; keep warm until ready to serve.

For couscous: Cook couscous according to package directions; set aside. In a medium saucepan over high heat, add soybean oil; heat. Add onion and pepper; sauté. Add cooked couscous, salt, cumin, coriander and feta cheese. Stir together; heat through. Keep warm until ready to serve.

To assemble: Divide tempeh onto 4 serving plates. Add chutney to each plate. Finish by adding couscous to plates. Serve immediately.