North African Couscous with Tempeh recipe
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Ingredients
- 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 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
Nutrition Info
- 650.4 caloriescarbohydrate: 90 gcholesterol: : -fat: 22.3 gfiber: 9.5 gprotein: 25.3 gsaturatedFat: 3.5 gservingSize: -sodium: 2298.4 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions North African Couscous with Tempeh
Directions
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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.