Tempeh Kabobs with Moroccan Couscous

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

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 820 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.

Step 3

Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.

Step 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.