Tempeh Kabobs with Moroccan Couscous

Tempeh Kabobs with Moroccan Couscous

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"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

2 h 45 m servings 820 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 820 kcal
  • 41%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 110.1g
  • 36%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2132 mg
  • 85%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

19
  1. 21 Ratings

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Most helpful positive review

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 s...

Most helpful critical review

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 sw...

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 s...

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 ...

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 slic...

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...

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 le...

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 ...

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 g...

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 sw...

This went over well at a recent potluck dinner party. Several friends raved about the marinade and wanted the recipe.