|
Tempeh Kabobs with Moroccan Couscous
We loved this recipe and added to it a bit... we like a little heat so I added a bit of red peppers flakes to the sauce. I also added minced green onion to the couscous and used diced water chessnuts instead of garbonzos. Needed a lot of lemon, but loved it! And we doubled the quantity to have leftovers which were great cold.
1 user found this review helpful
|
Reviewed On:
Jul. 20, 2008
|