Tempeh-Cantaloupe Skewers

From MarketStreetVegan.com

serves 2

1 TBSP sesame oil

2 tsp red miso

1 tsp mirin

1 tsp rice vinegar

8-oz block tempeh, steamed 10 minutes

12 generous 1-inch cubes cantaloupe (from about half a small melon)

1/2 cup water

1/2 cup couscous

generous pinch salt

1 TBSP minced parsley

Whisk together sesame oil, miso, mirin, and vinegar. When the tempeh is cool enough to handle, cut it into 12 cubes. Toss tempeh and melon in miso mixture. Set aside and heat a countertop electric grill (or stovetop griddle).

Meanwhile, bring 1/2 cup water in a small pot to a boil. Stir in couscous, salt, and parsley, remove from heat, cover, and let stand 10 minutes.

Thread the tempeh and melon onto skewers (optional) and grill in a closed grill for 3-4 minutes (per side, if using a stovetop griddle), until tempeh is fragrant, warmed through, and has golden sear marks. Fluff couscous with a fork before serving.