Marinated Tempeh with Couscous and Pear Tarragon Chutney

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 sma

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