Tempeh Kabobs With Moroccan Couscous Recipe

Name: Tempeh Kabobs With Moroccan Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package tempeh, cut into 1/2 inch squares; 16 fresh white mushrooms; 1 medium eggplant, cut into 1 inch cubes; 1 large red bell pepper, cut into 1 inch pieces; 16 cherry tomatoes; 8 tablespoons olive oil; 4 tablespoons soy sauce; 4 tablespoons teriyaki sauce; 3 tablespoons honey; 1 tablespoon grated fresh ginger root; 1 tablespoon chopped fresh garlic; salt and pepper to taste; 2 cups vegetable broth; 1 tablespoon grated fresh ginger root; 1 teaspoon ground cumin; salt to taste; 1 cup dry couscous; 3/4 cup raisins; 3/4 cup drained canned chick-peas (garbanzo beans); 1 lemon

Servings: persons

1 (8 ounce) package tempeh, cut into 1/2 inch squares
16 fresh white mushrooms
1 medium eggplant, cut into 1 inch cubes
1 large red bell pepper, cut into 1 inch pieces
16 cherry tomatoes
8 tablespoons olive oil
4 tablespoons soy sauce
4 tablespoons teriyaki sauce
3 tablespoons honey
1 tablespoon grated fresh ginger root
1 tablespoon chopped fresh garlic
salt and pepper to taste
2 cups vegetable broth
1 tablespoon grated fresh ginger root
1 teaspoon ground cumin
salt to taste
1 cup dry couscous
3/4 cup raisins
3/4 cup drained canned chick-peas (garbanzo beans)
1 lemon

1
Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large resealable plastic bag. In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, and honey; season with 1 tablespoon ginger, 1 tablespoon garlic, and salt and pepper to taste. Pour mixture over tempeh and veggies, seal, and shake to coat. Refrigerate for 2 hours.
2
Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
3
Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
4
While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt. Bring to a light boil. Stir in couscous, raisins, and garbanzo beans; cover, and remove from heat. Let sit for five minutes, or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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

You need 20 ingredients. The key ingredients include: 1 (8 ounce) package tempeh, cut into 1/2 inch squares, 16 fresh white mushrooms, 1 medium eggplant, cut into 1 inch cubes, 1 large red bell pepper, cut into 1 inch pieces, and more.

Yes, Tempeh Kabobs With Moroccan Couscous 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.

That's it — enjoy your meal!

Tempeh Kabobs With Moroccan Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions