Tempeh Kabobs with Moroccan Couscous Tasty Recipes

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Tempeh Kabobs with Moroccan Couscous

"Soaked in a delectable honey-soy marinade and matched with grilled veggies, those kabobs will please both meat eaters and vegetarians."

Ingredients :

1 (8 ounce) package deal tempeh, cut into half of inch squares
sixteen fresh white mushrooms
1 medium eggplant, cut into 1 inch cubes
1 massive crimson bell pepper, reduce into 1 inch portions
sixteen cherry tomatoes
8 tablespoons olive oil
four tablespoons soy sauce
4 tablespoons teriyaki sauce
3 tablespoons honey
1 tablespoon grated sparkling ginger root
1 tablespoon chopped sparkling garlic
salt and pepper to taste
2 cups vegetable broth
1 tablespoon grated clean ginger root
1 teaspoon floor cumin
salt to taste
1 cup dry couscous
three/four cup raisins
three/4 cup drained canned chick-peas (garbanzo beans)
1 lemon

Instructions :

Prep : 30M	Cook : 4M	Ready in : 2H45M

Place tempeh, mushrooms, eggplant, pink 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 vegetables, seal, and shake to coat. Refrigerate for two hours.
Preheat grill for medium-high warmth. Thread tempeh and vegetables on skewers. Reserve final marinade.
Grill skewers, turning frequently to make sure the whole lot is cooked flippantly. These also can be completed within the broiler.
While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt. Bring to a mild boil. Stir in couscous, raisins, and garbanzo beans; cowl, and eliminate from heat. Let sit down for 5 mins, or till fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.

Notes :

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