Honey-Soy Tempeh with Mango Salsa

11
Points® value

Meal Items

romaine lettuce

2 cup(s)

honey

1 tbsp(s)

low sodium soy sauce

1 tbsp(s)

tempeh

2 oz

fresh lime juice

1 tbsp(s)

cucumber

2 tbsp(s), chopped

ground coriander

2 tbsp(s), chopped

onion

¼ small, finely chopped

mango

cup(s), canned or fresh, chopped

cooked semolina couscous

cup(s)

tomato

1 small, sliced

vinegar

1 tbsp(s)

olive oil

2 tsp(s)

Notes

Marinate tempeh and lime juice and set aside. Heat tempeh in nonstick pan until tender and browned. Serve tempeh topped with mango salsa on a bed of couscous. Complement with salad tossed with oil and vinegar.