Tempeh Kabobs with Ginger-Lemon Couscous


"Tempeh is being lauded for its nutritious properties, and this recipe is a great way to begin enjoying them! Soaked in a delectable honey soy marinade, and paired with grilled vegetables and a Moroccan style cous cous, both meat eaters and vegetarians will enjoy this dinner."
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2 hr 30 mi servings
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  1. 1. Cut all kabob items in skewer-ready cubes.
  2. 2 Combine marinade ingredients and whisk until honey is incorporated into the liquid. Pour over kabob items and let marinate for about 2 hours.
  3. 3. After marination, thread skewers. Reserve extra marinade. Grill, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
  4. 4. While grilling kabobs, bring the stock, grated ginger, cumin, and salt to a light boil. Add couscous, stir, turn off flame. Add raisins and garbanzos if desired, and tightly cover. Let sit for five minutes or until fluffy.
  5. 5. Just before serving, squeeze lemon over couscous and stir, dispersing juice. Take remaining marinade and heat it briefly, and use it to spoon over kabobs when they are served. Enjoy!



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