Tempeh Kabobs with Moroccan Couscous

May 14, 2023May 14, 20230 5
Tasty Tempeh Kabobs with Moroccan Couscous recipe for a healthy meal
in Vegan

Prep

80 min

Cook

15 min

Ready In

95 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 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

Nutrision Information

Servings Per Recipe
4
Calories
480
Sugar
19g
Fat
29g
Tempeh Kabobs with Moroccan Couscous is a delicious and healthy vegan meal that is perfect for lunch or dinner. The dish combines marinated tempeh and vegetables that are skewered and grilled to perfection. The Moroccan couscous is made with chickpeas, raisins, and ginger root, and it adds a fragrant and nutty flavor to the dish. This recipe is easy to make and perfect for a healthy and balanced meal that is both satisfying and nutritious. Whether you are a vegan, vegetarian, or looking for a healthy meal choice, Tempeh Kabobs with Moroccan Couscous is sure to please your taste buds.

Instructions

1.Mix the olive oil, soy sauce, teriyaki sauce, honey, ginger root, garlic, salt, and pepper together in a large bowl.
2.Add the tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes to the marinade.
3.Cover and refrigerate for at least 1 hour, or up to 8 hours.
4.Preheat grill to high heat.
5.Thread the marinated vegetables and tempeh onto skewers.
6.Grill the kabobs until they are lightly browned and cooked through, turning occasionally, for about 10 to 15 minutes total time.
7.Bring vegetable broth to a boil in a medium saucepan.
8.Remove from heat and stir in ginger root, cumin, salt, couscous, raisins, chickpeas, and lemon juice.
9.Cover and let sit until the liquid has been absorbed, about 10 minutes.
10.Fluff the couscous with a fork and serve with the tempeh kabobs.

PROS

Tempeh Kabobs with Moroccan Couscous is a vegan and gluten-free meal.

The dish is rich in plant-based protein, vitamins, and minerals, and has a low glycemic index.

The recipe is flavorful, easy to make, and perfect for a healthy meal.

CONS

Tempeh Kabobs with Moroccan Couscous is relatively high in calories and fat due to the olive oil and tempeh content.

Some may not like the taste of tempeh, which has a nutty and earthy flavor.

The dish requires a grill or grill pan, which may not be accessible to everyone.

HEALTH & BENEFITS

Tempeh Kabobs with Moroccan Couscous is a healthy meal with many benefits.
Tempeh is a plant-based protein that is rich in nutrients such as iron, calcium, and zinc.
The mushroom and eggplant are low in calories and high in fiber, which helps to maintain a healthy digestive system.
The red bell pepper and cherry tomatoes are rich in vitamins A and C, which support a healthy immune system.

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