For an extra layer of flavor, consider adding a pinch of red pepper flakes to the marinade for a subtle kick. If you don't have fresh ginger and garlic, you can substitute with ground versions, but fresh is highly recommended for the best flavor. Feel free to experiment with other vegetables such as zucchini, onions, or yellow bell peppers to customize the kabobs to your liking.
Tempeh Kabobs with Moroccan Couscous
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME2 hrs 45 mins
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SERVING4 People
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VIEWS66
Embark on a culinary adventure with these vibrant tempeh kabobs, marinated in a luscious honey-soy blend and perfectly complemented by a fragrant Moroccan couscous. A delightful fusion of flavors and textures that will tantalize your taste buds!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate110 g
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Fiber14 g
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Protein27 g
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Saturated Fat5 g
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Sodium2132 mg
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Sugar39 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large resealable plastic bag, combine the tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes. In a separate mixing bowl, whisk together the olive oil, soy sauce, teriyaki sauce, and honey. Add 1 tablespoon of grated ginger, 1 tablespoon of chopped garlic, salt, and pepper to taste. Pour the mixture over the tempeh and vegetables, seal the bag, and shake to ensure everything is well coated. Refrigerate for at least 2 hours to allow the flavors to meld. (2 hours)
02
StepPreheat your grill to medium-high heat. Carefully thread the marinated tempeh and vegetables onto skewers, alternating ingredients for an appealing presentation. Reserve the remaining marinade for basting. (5 minutes)
03
StepGrill the skewers, turning them frequently to ensure even cooking and prevent burning. Baste with the reserved marinade as they cook. Alternatively, you can broil the skewers in the oven, keeping a close watch to avoid overcooking. (15-20 minutes)
04
StepWhile the kabobs are grilling, prepare the Moroccan couscous. In a saucepan, combine the vegetable broth, 1 tablespoon of grated ginger, cumin, and salt to taste. Bring the mixture to a gentle boil. Stir in the couscous, raisins, and garbanzo beans, then cover the saucepan and remove it from the heat. Let it sit for 5 minutes, or until the couscous is fluffy and has absorbed the liquid. (10 minutes)
05
StepJust before serving, squeeze the juice of one lemon over the couscous and stir gently to incorporate the bright citrus flavor. Serve the grilled tempeh kabobs immediately, accompanied by the flavorful Moroccan couscous. (5 minutes)
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Clarabelle Jerde
Jun 4, 2025This is a great vegetarian option that even my meat-eating friends enjoyed. I loved the combination of sweet and savory flavors.
Elvera Feest
May 6, 2025These kabobs were a huge hit at my summer barbecue! The marinade is so flavorful, and the couscous is the perfect accompaniment.
Priscilla Windler
Mar 21, 2025The couscous was so easy to make, and the addition of raisins and chickpeas added a nice touch of sweetness and texture. I'll definitely be making this again!
Kaya Rosenbaum
Feb 28, 2025I'm not usually a fan of tempeh, but this recipe changed my mind! The grilling gives it a great texture, and the marinade is incredible.
Pete Powlowski
Nov 16, 2024Next time I will add some pineapple chunks to the skewers for more sweetness!
Burley Koelpin
Oct 9, 2024I've tried other tempeh kabob recipes, but this one is by far the best. The marinade is the key!
Alec Gibson
Sep 26, 2024I made this recipe for a potluck, and it was gone in minutes! Everyone raved about how delicious and unique it was.
Ada Carter
Sep 26, 2024I love this recipe, so easy to customize it with seasonal veggies!
Anabelle Mante
Sep 10, 2024I substituted the honey with maple syrup and it was still amazing!