Tempeh Kabobs with Moroccan Couscous
Description
Soaked in a delectable honey-soy marinade and paired with grilled vegetables, these kabobs will please both meat eaters and vegetarians.
Ingredients
•
1 (8 ounce) package tempeh, cut into 1/2 inch squares
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16 fresh white mushrooms
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1 medium eggplant, cut into 1 inch cubes
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1 large red bell pepper, cut into 1 inch pieces
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16 cherry tomatoes
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8 tablespoons olive oil
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4 tablespoons soy sauce
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4 tablespoons teriyaki sauce
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3 tablespoons honey
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1 tablespoon grated fresh ginger root
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1 tablespoon chopped fresh garlic
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salt and pepper to taste
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2 cups vegetable broth
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1 tablespoon grated fresh ginger root
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1 teaspoon ground cumin
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salt to taste
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1 cup dry couscous
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3/4 cup raisins
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3/4 cup drained canned chick-peas (garbanzo beans)
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1 lemon
Directions
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.