North African Couscous with Tempeh recipe

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Ingredients

⅓ cup water
3 tablespoons soy sauce
1 tablespoon honey
1 ½ teaspoons curry powder
1 ½ teaspoons minced garlic
1 teaspoon lemon juice
½ teaspoon liquid smoke flavoring
1 (8 ounce) package three-grain tempeh, cut into bite-size pieces
2 cups vegetable broth
¼ cup olive oil, divided
2 ½ tablespoons curry powder
2 teaspoons salt
1 (10 ounce) box plain couscous
1 onion, chopped
1 (15 ounce) can chickpeas, drained
2 tablespoons water
2 tablespoons dried mint

Nutrition Info

650.4 calories
carbohydrate: 90 g
cholesterol: : -
fat: 22.3 g
fiber: 9.5 g
protein: 25.3 g
saturatedFat: 3.5 g
servingSize: -
sodium: 2298.4 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix 1/3 cup water, soy sauce, honey, 1 1/2 teaspoons curry powder, garlic, lemon juice, and liquid smoke together in a bowl until marinade is smooth, add tempeh and turn to coat evenly. Marinate tempeh, turning frequently, for 20 minutes.

  2. Combine vegetable broth, 1 tablespoon olive oil, 2 1/2 tablespoons curry powder, and salt in a saucepan with a tight-fitting lid, bring to a boil. Add couscous, cover saucepan, and remove from heat. Let stand for 5 minutes. Fluff couscous with a fork.

  3. Heat 2 tablespoons olive oil in a skillet over medium-high heat, add tempeh and marinade. Cook tempeh until browned on the bottom, about 5 minutes. Turn and brown the other side, about 5 minutes more. Remove tempeh from skillet.

  4. Pour remaining 1 tablespoon olive oil into the same skillet, cook and stir onion until fragrant and brown, about 4 minutes. Add chickpeas and water, cook and stir using a wooden spoon to break up brown bits of food on the skillet, 3 to 4 minutes. Reduce heat to low.

  5. Fold couscous into the onion mixture, add tempeh. Sprinkle mint over couscous, cook and stir until warmed through, 2 to 3 minutes.

Recipe Yield

4 servings

Recipe Note

This is my favorite way to use tempeh. The honey in the marinade allows the tempeh to caramelize beautifully. You can also add diced red pepper for a little extra color. Serve with pita bread and lentil soup to round out the meal. Serve with additional mint as a garnish.

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