North African Couscous with Tempeh

North African Couscous with Tempeh

Recipe by afreric from allrecipes.com

Dinner 59 Mins.

Ingredients

4

4 servings

  • 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

Instructions

  • 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.

Nutritional Facts

Per 4 servings

  • Calories: 650
  • Carbohydrate: 90g
  • Fat: 22g
  • Fiber: 10g
  • Protein: 25g
  • Sugar: 7g

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