At the moment I don’t find the time to make a downloadable pdf file from this recipe. So you get this recipe in the usual old-fashioned way, like a blog message:
Start by marinating the tempeh:
1 block smoked tempeh, diced, marinate in a mixture of 1 / 4 cup soy sauce, 3 tbsp apple juice, 1 / 4 cup water. Put in the refrigerator for at least half an hour.
Meanwhile you can prepare the couscous:
Boil 2 cups of water, add 1 1 / 2 tablespoon curry powder, 1 tbsp oil and salt and pepper. Pour over 1 cup of dry couscous and 2 tbsp raisins. Meanwhile roast 2 tablespoons sunflower seeds. When the couscous is ready, mix in the sunflower seeds.
(This is in itself very delicious, something you can eat as a side dish. But of course you can also use the couscous to turn it into this dish.)
Remove the tempeh from the marinade. Bake it crunchy in the wok with some oil.
Remove the tempeh from the wok. Add some oil again. Now you can stir-fry the bok choy. Add the marinade. Followed by the couscous and in the end you can mix in the tempeh.