Recipes Pasta and Noodles Pasta by Shape Recipes Couscous Recipes North African Couscous with Tempeh 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 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 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. I Made It Print Nutrition Facts (per serving) 650 Calories 22g Fat 90g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved