North African Couscous With Tempeh Recipe

Name: North African Couscous With Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tempeh:; 1/3 cup water; 3 tablespoons soy sauce; 1 tablespoon honey; 1 1/2 teaspoons curry powder; 1 1/2 teaspoons minced garlic; 1 teaspoon lemon juice; 1/2 teaspoon liquid smoke flavoring; 1 (8 ounce) package three-grain tempeh, cut into bite-size pieces; Couscous:; 2 cups vegetable broth; 1/4 cup olive oil, divided; 2 1/2 tablespoons curry powder; 2 teaspoons salt; 1 (10 ounce) box plain couscous; 1 onion, chopped; 1 (15 ounce) can chickpeas, drained; 2 tablespoons water; 2 tablespoons dried mint

Servings: persons

Tempeh:
1/3 cup water
3 tablespoons soy sauce
1 tablespoon honey
1 1/2 teaspoons curry powder
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice
1/2 teaspoon liquid smoke flavoring
1 (8 ounce) package three-grain tempeh, cut into bite-size pieces
Couscous:
2 cups vegetable broth
1/4 cup olive oil, divided
2 1/2 tablespoons curry powder
2 teaspoons salt
1 (10 ounce) box plain couscous
1 onion, chopped
1 (15 ounce) can chickpeas, drained
2 tablespoons water
2 tablespoons dried mint

1
Mix 1/3 cup water, soy sauce, honey, 1 1/2 teaspoons curry powder, garlic, lemon juice, and liquid smoke together in a bowl until marinade is smooth; add tempeh and turn to coat evenly. Marinate tempeh, turning frequently, for 20 minutes.
2
Combine vegetable broth, 1 tablespoon olive oil, 2 1/2 tablespoons curry powder, and salt in a saucepan with a tight-fitting lid; bring to a boil. Add couscous, cover saucepan, and remove from heat. Let stand for 5 minutes. Fluff couscous with a fork.
3
Heat 2 tablespoons olive oil in a skillet over medium-high heat; add tempeh and marinade. Cook tempeh until browned on the bottom, about 5 minutes. Turn and brown the other side, about 5 minutes more. Remove tempeh from skillet.
4
Pour remaining 1 tablespoon olive oil into the same skillet; cook and stir onion until fragrant and brown, about 4 minutes. Add chickpeas and water; cook and stir using a wooden spoon to break up brown bits of food on the skillet, 3 to 4 minutes. Reduce heat to low.
5
Fold couscous into the onion mixture; add tempeh. Sprinkle mint over couscous; cook and stir until warmed through, 2 to 3 minutes.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Tempeh:, 1/3 cup water, 3 tablespoons soy sauce, 1 tablespoon honey, and more.

Yes, North African Couscous With Tempeh falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

North African Couscous With Tempeh

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