North African Couscous With Tempeh
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Water3 tbsps
Soy Sauce1 tbsp
Honey2.5 tbsps
Curry Powder1.5 tsps
Garlic (minced)1 tsp
Lemon Juice1 tsp
Liquid Smoke (flavoring)2 cups
Vegetable Broth1 cup
Olive Oil (divided)2 tsps
Salt430 g
Chickpea (can, drained)2 tbsps
Mint (dried)Directions:
1
Turn and brown the other side, about 5 minutes more
2
Mix 1/3 cup water, soy sauce, honey, 1 1/2 teaspoons curry powder, garlic, lemon juice, and liquid smoke together in a bowl until marinade is smooth; add tempeh and turn to coat evenly
3
Marinate tempeh, turning frequently, for 20 minutes
4
Combine vegetable broth, 1 tablespoon olive oil, 2 1/2 tablespoons curry powder, and salt in a saucepan with a tight-fitting lid; bring to a boil
5
Add couscous, cover saucepan, and remove from heat
6
Let stand for 5 minutes
7
Fluff couscous with a fork
8
Heat 2 tablespoons olive oil in a skillet over medium-high heat; add tempeh and marinade
9
Cook tempeh until browned on the bottom, about 5 minutes
10
Remove tempeh from skillet
11
Pour remaining 1 tablespoon olive oil into the same skillet; cook and stir onion until fragrant and brown, about 4 minutes
12
Add chickpeas and water; cook and stir using a wooden spoon to break up brown bits of food on the skillet, 3 to 4 minutes
13
Reduce heat to low
14
Fold couscous into the onion mixture; add tempeh
15
Sprinkle mint over couscous; cook and stir until warmed through, 2 to 3 minutes