Tempeh Kabobs With Moroccan Couscous
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 medium
Eggplant (cut into 1 inch cubes)8 tbsps
Olive Oil4 tbsps
Soy Sauce4 tbsps
Teriyaki Sauce3 tbsps
Honey1 tbsp
Ginger Root (grated fresh)1 tbsp
Garlic (chopped fresh)2 cups
Vegetable Broth1 tsp
Ground Cumin1 cup
Couscous (dry)3 cup
Raisin1
LemonDirections:
1
Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large resealable plastic bag
2
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
3
Pour mixture over tempeh and veggies, seal, and shake to coat
4
Refrigerate for 2 hours
5
Preheat grill for medium-high heat
6
Thread tempeh and veggies on skewers
7
Reserve remaining marinade
8
Grill skewers, turning often to make sure everything is cooked evenly
9
These can also be done in the broiler
10
While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt
11
Bring to a light boil
12
Stir in couscous, raisins, and garbanzo beans; cover, and remove from heat
13
Let sit for five minutes, or until fluffy
14
Just before serving, squeeze lemon over couscous and stir
15
Serve kabobs with reserved marinade