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Tempeh Kabobs with Moroccan Couscous

SUBMITTED BY: TRUCKERDOO

"Soaked in a delectable honey soy marinade, and paired with grilled vegetables and a Moroccan-style couscous, both meat eaters and vegetarians will enjoy this dinner."

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Read Reviews (11)

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PREP TIME	30 Min
COOK TIME	15 Min
READY IN	2 Hrs 45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Rose

DIRECTIONS

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.

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REVIEWS

Reviewed on Jan. 20, 2009 by Natalie137

I didn't make kebabs, but sauteed the vegetables. I really loved the flavor of this dish, but... MORE

Reviewed on May 6, 2007 by Sola

This was pretty good--- I used the sauce for about 16 oz. of stir fry veggies instead of doing... MORE

Reviewed on Feb. 3, 2005 by DC Girly Girl

Very good! I did things a little differently...I didn't use tempeh. I used the veggies as... MORE

Reviewed on Nov. 22, 2008 by Veggielady

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.50 star rating.

Veggielady
Nov. 22, 2008

This is a good base recipe, however, with my modifications I found this to be a delicious dish! First off, I did NOT use Tempeh. I could not find it anywhere so I used the Extra Firm Tofu that I had. I cubed the Tofu and then marinated it in an delicious sauce called "Soyaki" that I bought from Trader Joe's. I highly recommend this sauce for Tofu, fish and stir-fry's. It is a mix between Teryaki and Soy sauce but it is thicker and has ginger and sesame in it. After marinating the Tofu for 15 minutes, I sauteed the Tofu in some olive oil and Soyaki sauce for about 25 minutes, turning the Tofu to coat both sides. While the Tofu cooked, I chopped up some green pepper, yellow pepper, garlic, ginger, eggplant, carrots, 1 vidalia onion and half a jalapeno pepper. I took the Tofu out of the pan when finished and used the same pan with olive oil to sautee about 2 tbps. of Garlic and 2 Tablespoons of fresh grated ginger. After about 5 minutes, I added the green and yellow bell pepper and 1 tsp. of minced jalapeno. We like our food on the spicy side! I then added the sweet Vidalia onion and carrots along with a few splashes of soy sauce (as called for) and several more Tbsp. of "Soyaki" sauce (instead of teriyaki sauce). Since carrots always take longer to cook I simmered this concoction for about 10 min. before adding the cubed eggplant. Unless you like really sweet food I personally think 3 Tbsp. of honey is too much so I only added 1 Tbsp. and found that it was still very sweet. I

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1 user found this review helpful

This is a good base recipe, however, with my modifications I found this to be a delicious... MORE

Reviewed on Jan. 4, 2007 by alisonsays

This was my first time working with tempeh and it came out very well. Thank you! MORE

Reviewed on May 23, 2006 by VMS5Q

This went over well at a recent potluck dinner party. Several friends raved about the... MORE

Reviewed on Mar. 1, 2006 by teekay

this was good. The marinade was great and my family, who usually won't eat tempeh or... MORE

Reviewed on Jan. 20, 2009 by RotorTrash

I am only rating the couscous because it is all I made. I just wanted to experiment with... MORE

Reviewed on Jan. 7, 2009 by Joelissa

Delicious! We skipped the kabobs and changed the veggies up a bit (just pan fried them, then... MORE

Reviewed on Jul. 20, 2008 by paulaP

We loved this recipe and added to it a bit... we like a little heat so I added a bit of red... MORE

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