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."

Ingredients

2 h 45 m {{adjustedServings}} servings 820 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

19
  1. 21 Ratings

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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...