North African Couscous with Tempeh

5.0
(2)

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.

1
Prep Time:
10 mins
Cook Time:
24 mins
Additional Time:
25 mins
Total Time:
59 mins
Servings:
4
Yield:
4 servings

Ingredients

Tempeh:

  • 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

Couscous:

  • 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

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.

Nutrition Facts (per serving)

650 Calories
22g Fat
90g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 650
% Daily Value *
Total Fat 22g 29%
Saturated Fat 4g 18%
Sodium 2298mg 100%
Total Carbohydrate 90g 33%
Dietary Fiber 10g 34%
Total Sugars 7g
Protein 25g
Vitamin C 6mg 31%
Calcium 159mg 12%
Iron 6mg 33%
Potassium 632mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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