North African Couscous with Tempeh

Name: North African Couscous with Tempeh
Prep time: 10 min
Cook time: 24 min
Total time: 59 min
Ingredients: 0.33333334326744 cup water; 3 tablespoons soy sauce; 1 tablespoon honey; 1.5 teaspoons curry powder; 1.5 teaspoons minced garlic; 1 teaspoon lemon juice; 0.5 teaspoon liquid smoke flavoring; 1 (8 ounce) package three-grain tempeh, cut into bite-size pieces; 2 cups vegetable broth; 0.25 cup olive oil, divided; 2.5 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

5.0

(2)

2 Reviews

1 Photo

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.

Recipe by afreric

Published on March 9, 2020

1

Prep Time:

10 mins

Cook Time:

24 mins

Additional Time:

25 mins

Total Time:

59 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

Tempeh:

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

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

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.
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.
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.
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.
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.