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Tempeh Kabobs with Moroccan Couscous

Tempeh Kabobs with Moroccan Couscous

Cost $12, save $10

Source: Recommended by CookPal

  • 110 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Main

    • 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

  • Marinade

    • 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

  • Couscous

    • 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 chickpeas (garbanzo beans)
    • 🍋 1 lemon

STEPS

1

Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a resealable plastic bag.

2

In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, honey, ginger, garlic, and season with salt and pepper. Pour over the bag of tempeh and veggies. Seal and refrigerate for 2 hours.

3

Preheat grill to medium-high heat. Thread tempeh and marinated veggies onto skewers. Reserve leftover marinade.

4

Grill skewers, turning often to ensure even cooking. Alternatively, broil the kabobs in the oven.

5

While kabobs are grilling, combine vegetable broth, ginger, cumin, and salt in a saucepan over medium heat. Bring to a boil.

6

Stir in couscous, raisins, and chickpeas. Cover and remove from heat. Let sit for 5 minutes until fluffy.

7

Squeeze lemon juice over couscous and fluff with a fork. Serve couscous alongside grilled kabobs and drizzle reserved marinade on top.

NUTRIENTS

Per 1 serving

🔥

820

Calories

  • 27
    Protein
  • 110
    Carbs
  • 35
    Fats

💡 Use fresh vegetables to enhance flavor.Marinate overnight for best results.If you don’t have a grill, a stovetop grill pan works great.Reserve marinade for a dipping sauce—it intensifies the dish’s flavors.