Tempeh Kabobs with Moroccan Couscous Recipe - Allrecipes.com
Tempeh Kabobs with Moroccan Couscous Recipe
  • READY IN hrs

Tempeh Kabobs with Moroccan Couscous

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    2 hrs 45 mins

Directions

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

Most Helpful Positive Review
Jan 20, 2009

I didn't make kebabs, but sauteed the vegetables. I really loved the flavor of this dish, but feel like the recipe calls for way too much olive oil. I used 6T instead of the 8 called for and still felt like the dish was too oily. I would definitely make this again, but would reduce the oil further and perhaps even increase the spices.

 
Most Helpful Critical Review
Mar 16, 2011

This was good, but not great. I was thinking that the whole dish would have a Moroccan taste, but it definitely does not! I would use way less oil next time and the veggies could be easily swapped out for whatever is on hand. I broiled the kabobs for about 10 minutes total, turning every few minutes. I don't feel like the eggplant cooked enough with this method, but everything else would have been burnt or overdone if I had cooked it much longer.

 

20 Ratings

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

 
Feb 03, 2005

Very good! I did things a little differently...I didn't use tempeh. I used the veggies as indicated, plus 1 yellowneck squash, a little bit of diced green peppers, jalapeno, red onion and sliced carrots. Basically I cleaned out the fridge. Marinated the veggies for a little while, then sauteed them and let them simmer in the marinade for about an hour. Very good! Thank you! Oh...and I was a little worried about the salt content...I thought soy sauce AND teriyaki would be too salty, but not at all. I just didn't add salt to the couscous. Tasty!

 
Sep 17, 2009

This was delicious and my family is not vegetarian. My husband said I could make it anytime! I cut the oil in half and used Mr. Yoshida's Terriyaki sauce. I did not add any extra salt and it was plenty salty. I also substituted zucchini for eggplant because I wanted some green in the mix. Very tasty!

 
May 06, 2007

This was pretty good--- I used the sauce for about 16 oz. of stir fry veggies instead of doing kabobs. I made white rice with the broth and cumin, but no garbanzo beans. I would maybe go with less sauce next time, up the ginger a bit and use it again for stir fry, although I'd like to try the recipe as written too.

 
Feb 04, 2011

I modified this recipe by switching around the veggies in the kabobs-- I used bell peppers, celery, large chunks of onion, and cherry tomatoes--and by using 2 packs of tempeh rather than one as we have a bigger family. The sauce and couscous were wonderful, but I found that the tempeh cooked up rather dry. However, that's nothing that a bit of sour cream won't fix, and all in all these were quite good. A bit time consuming, but yummy and fun to eat.

 
Mar 01, 2006

this was good. The marinade was great and my family, who usually won't eat tempeh or mushrooms, actually ate them and said they tasted good. It needs a green veggie, though, maybe zuccini or green bell pepper. easy to make.

 

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Nutrition

  • Calories
  • 820 kcal
  • 41%
  • Carbohydrates
  • 110.1 g
  • 36%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 35.3 g
  • 54%
  • Fiber
  • 14.2 g
  • 57%
  • Protein
  • 26.8 g
  • 54%
  • Sodium
  • 2132 mg
  • 85%

* Percent Daily Values are based on a 2,000 calorie diet.

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