tempeh kabobs with moroccan couscous

Ingredients

• Servings: 4
• 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
• 3/4 cup raisins
• 3/4 cup drained canned chick-peas (garbanzo beans)
• 1 lemon

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 2 hrs 45 mins


• 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.
• preheat grill for medium-high heat. thread tempeh and veggies on skewers. reserve remaining marinade.
• grill skewers, turning often to make sure everything is cooked evenly. these can also be done in the broiler.
• 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.