Vegan Korean Couscous Fried Rice.

1. Soak couscous in hot water for about 15mins, with equal parts of couscous:water ratio.

2. Water sauté shallots and garlic.

3. Add chickpeas and tempeh, or any other substitutes. I marinated mine in gochujang, thinned with water.

4. Add veges. I use carrot, bell pepper, broccoli and frozen green peas. Also added frozen edamame.

5. Mixed in cooked couscous and some arugula when it's done.

6. Garnish: green onion and toasted sesame seed.

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