Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
tempeh, cut into 1/2 inch squares
fresh white mushrooms
eggplant, cut into 1 inch cubes
red bell pepper, cut into 1 inch pieces
grated fresh ginger root
chopped fresh garlic
salt and pepper to taste
salt to taste
drained canned chick-peas (garbanzo beans)
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.
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.
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
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!
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tempeh Kabobs with Moroccan Couscous
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 318
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Learn how to make lean bison and vegetable kabobs with couscous salad.
See how to make healthy, flavorful shrimp and veggie couscous.
See how to make tender and sweet grilled chicken kabobs.