Zaatar and cornmeal crusted tempeh, lemon chili fava beans, and curry Israeli couscous

Tempeh was dredged in soy milk, then coated with a blend of cornmeal, toasted black and white sesame seeds, fresh thyme, and salt. The slabs were simply roasted and ladled with a sherry orange sauce made of garlic, yellow onions, reduced sherry wine and orange juice, and paprika. The fava beans were lightly tossed in extra-virgin olive oil, lemon pepper, and red chili flakes and roasted. Israeli couscous was made with curry water, orange juice soaked raisins and apricots, and green peas. Sweet, salty, and savory.