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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."

RECIPE RATING:

Read Reviews (7)

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

SERVINGS

(Help)

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

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 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 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 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

Reviewed on Jun. 13, 2008 by Miggs

super easy and flexible. Use any mix of veggies. I broiled mushrooms, tempeh, grape tomatoes... MORE