Name: Tempeh Kabobs with Moroccan Couscous
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Tempeh, cut into 1/2 inch squares - 1 (8 ounce) package; Fresh white mushrooms - 16; Eggplant, cut into 1 inch cubes - 1 medium; Red bell pepper, cut into 1 inch pieces - 1 large; Cherry tomatoes - 16; Olive oil - 8 tablespoons; Soy sauce - 4 tablespoons; Teriyaki sauce - 4 tablespoons; Honey - 3 tablespoons; Grated fresh ginger root - 1 tablespoon; Chopped fresh garlic - 1 tablespoon; Salt and pepper to taste - 1 tablespoon; Vegetable broth - 2 cups; Grated fresh ginger root - 1 tablespoon; Ground cumin - 1 teaspoon; Salt to taste - 1 teaspoon; Dry couscous - 1 cup; Raisins - ¾ cup; Drained canned chick-peas (garbanzo beans) - ¾ cup; Lemon - 1

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Tempeh Kabobs with Moroccan Couscous

1. Tempeh, cut into 1/2 inch squares - 1 (8 ounce) package

2. Fresh white mushrooms - 16

3. Eggplant, cut into 1 inch cubes - 1 medium

4. Red bell pepper, cut into 1 inch pieces - 1 large

5. Cherry tomatoes - 16

6. Olive oil - 8 tablespoons

7. Soy sauce - 4 tablespoons

8. Teriyaki sauce - 4 tablespoons

9. Honey - 3 tablespoons

10. Grated fresh ginger root - 1 tablespoon

11. Chopped fresh garlic - 1 tablespoon

12. Salt and pepper to taste - 1 tablespoon

13. Vegetable broth - 2 cups

14. Grated fresh ginger root - 1 tablespoon

15. Ground cumin - 1 teaspoon

16. Salt to taste - 1 teaspoon

17. Dry couscous - 1 cup

18. Raisins - ¾ cup

19. Drained canned chick-peas (garbanzo beans) - ¾ cup

20. Lemon - 1

How to cook deliciously - Tempeh Kabobs with Moroccan Couscous

1. Stage

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. Stage

Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.

3. Stage

Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.

4. Stage

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.