How to Make Tempeh Kabobs with Moroccan Couscous - A Step-by-Step Guide

If you're looking for a delicious and healthy vegetarian dish to add to your recipe repertoire, then look no further than these Tempeh Kabobs with Moroccan Couscous. This recipe combines the earthy flavors of tempeh with the vibrant spices of Moroccan cuisine to create a dish that is sure to impress even the most discerning of palates.

Tempeh, a traditional Indonesian soy product, is a great source of plant-based protein and has a firm, chewy texture that makes it perfect for grilling...

Read more

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
  • ¾ cup raisins
  • ¾ cup drained canned chick-peas (garbanzo beans)
  • 1 lemon

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 45 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
  • Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
  • 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.
  • Nutrition

    820 cal.

    • Total Fat: 35g
    • Saturated Fat: 5g
    • Sodium: 2132mg
    • Total Carbohydrate: 110g
    • Dietary Fiber: 14g
    • Total Sugars: 39g
    • Protein: 27g
    • Vitamin C: 94mg
    • Calcium: 166mg
    • Iron: 6mg
    • Potassium: 1517mg