Tempeh Charmoula

From Peter Berley's excellent book, "Fresh Food Fast"

½ c. extra-virgin olive oil
½-1 c. chopped fresh cilantro
1/3 c. freshly squeezed lemon juice
4 garlic cloves, roughly chopped
1 ½-2 tsp. salt
2 tsp. paprika
2 tsp. cumin seeds
1 tsp. coriender seeds
½ tsp. cayenne pepper
2 8-ounce packages soy tempeh, cut into 1-inch squares

In a medium bowl, whisk 1 ¼ cups of water with the oil, cilantro, lemon juice, garlic, and salt. In a spice grinder or mortar, grind the paprika, cumin, coriander, and cayenne. Whisk the ground spices into the olive oil mixture. (Or, use a food processor and add the ingredients in reverse order.)

In a large skillet or saute pan, arrange the tempeh squares in one layer. Pour the spice mixture over the tempeh. Over high heat, bring the mixture to a simmer. Reduce the heat, cover, and simmer until most, but not all of the liquid is absorbed, about 45 minutes. If it looks to dry, add a little more water.