Tempeh Kabobs with Moroccan Couscous Recipe

Ingredients
<br>- 1 (8 ounce) package tempeh, cut into 1/2 inch squares
<br>- 16 fresh white mushrooms
<br>- 1 medium eggplant, cut into 1 inch cubes
<br>- 1 large red bell pepper, cut into 1 inch pieces
<br>- 16 cherry tomatoes
<br>- 8 tablespoons olive oil
<br>- 4 tablespoons soy sauce
<br>- 4 tablespoons teriyaki sauce
<br>- 3 tablespoons honey
<br>- 1 tablespoon grated fresh ginger root
<br>- 1 tablespoon chopped fresh garlic
<br>- salt and pepper to taste
<br>- 2 cups vegetable broth
<br>- 1 tablespoon grated fresh ginger root
<br>- 1 teaspoon ground cumin
<br>- salt to taste
<br>- 1 cup dry couscous
<br>- 3/4 cup raisins
<br>- 3/4 cup drained canned chick-peas (garbanzo beans)
<br>- 1 lemon
<br><p></p>Directions
<br>step 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.
<br>step 2: Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
<br>step 3: Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
<br>step 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.
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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

Directions
step 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.
step 2: Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
step 3: Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
step 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.

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