Tempeh Kabobs with Moroccan Couscous

Recipe By TRUCKERDOO
Rating
Published Mar 10th
Prep 30m Cook 15m Additional 2h Ready In 2h 45m
Servings 4 servings Calories 820

Soaked in a delectable honey-soy marinade and paired with grilled vegetables, these kabobs will please both meat eaters and vegetarians.

Recipe Ingredients

  • 1 (8 ounce) package tempeh, cut into 1/2 inch squares
  • 16 fresh white mushrooms
  • 1 medium eggplant, cut into 1 inch cubes
  • 1 large red bell pepper, cut into 1 inch pieces
  • 16 cherry tomatoes
  • 8 tablespoons olive oil
  • 4 tablespoons soy sauce
  • 4 tablespoons teriyaki sauce
  • 3 tablespoons honey
  • 1 tablespoon grated fresh ginger root
  • 1 tablespoon chopped fresh garlic
  • salt and pepper to taste
  • 2 cups vegetable broth
  • 1 tablespoon grated fresh ginger root
  • 1 teaspoon ground cumin
  • salt to taste
  • 1 cup dry couscous
  • ¾ cup raisins
  • ¾ cup drained canned chick-peas (garbanzo beans)
  • 1 lemon

Cooking Directions

  1. 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. 2 Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
  3. 3 Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
  4. 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.

Nutrition Facts

  • Calories 820
  • Carbohydrate 110.1 g
  • Fat 35.3 g
  • Fiber 14.2 g
  • Protein 26.8 g
  • Saturated Fat 5.2 g
  • Sodium 2131.8 mg
  • Sugar 39.4 g

Reviews

  1. merryc Mar 16, 2011 06:40 PM
    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 - Read more ...
  2. dalittlebear1 Feb 4, 2011 05:51 PM
    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. - Read more ...
  3. Heather B Sep 17, 2009 10:56 PM
    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. - Read more ...
  4. Natalie137 Jan 20, 2009 07:09 PM
    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 - Read more ...
  5. Veggielady Nov 23, 2008 01:28 AM
    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" - Read more ...
  6. Sola May 6, 2007 09:07 PM
    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 - Read more ...
  7. Vanessa Chang May 23, 2006 03:55 PM
    This went over well at a recent potluck dinner party. Several friends raved about the marinade and wanted the recipe.
  8. teekay Mar 1, 2006 05:58 PM
    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.
  9. DC Girly Girl Feb 3, 2005 06:07 PM
    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 - Read more ...
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