Cheesy Pumpkin Couscous with Maple Tempeh

Pumpkin + maple = first day of fall! 🍂🍁 Instead of boring Mac and cheese (which really isn’t boring at all… Hello comfort food!) I switched things up and used couscous instead.

2 cups pearl couscous
2 cups water
1/2 cup pumpkin purée
1/2 bag Daiya mozzarella
Salt, to taste
1/2 tsp garlic powder
2 to 3 T non dairy milk
1 package maple tempeh, cooked

Bring two cups pearl couscous plus two cups water to a boil then turn to low heat and let cook covered for 15 or so minutes.
Remove from heat and add all ingredients and mix well. You can add as much or as little salt as desired. I also liked my couscous on the thicker side, but if you like it creamy then add more milk. Think of what you do with a box of mac and cheese. Doctor it up to your liking!
Hope you enjoy 🎃