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North African Couscous with Tempeh
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Prep Time:
10 minutes
Cook Time:
24 minutes
Total Time:
59 minutes
Savor the flavors of North Africa with this vegetarian dish featuring smoky tempeh, couscous, onions, and chickpeas.
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
Instructions:
  • Combine water, soy sauce, honey, curry powder, garlic, lemon juice, and liquid smoke in a bowl until the marinade is smooth. Add tempeh and ensure it is evenly coated. Marinate for 20 minutes, turning occasionally.
  • In a saucepan with a tight-fitting lid, bring vegetable broth, 1 tablespoon of olive oil, 2 1/2 tablespoons of curry powder, and salt to a boil. Stir in couscous, cover, and remove from heat. Allow to sit for 5 minutes, then fluff with a fork.
  • In a skillet over medium-high heat, heat 2 tablespoons of olive oil. Add tempeh with marinade and cook until both sides turn golden brown, about 5 minutes per side. Remove tempeh from the skillet.
  • In the same skillet, drizzle in the last bit of olive oil. Sauté the onion until beautifully browned and aromatic for about 4 minutes. Toss in chickpeas and water. Using a wooden spoon, scrape up all those delicious brown bits from the skillet as you stir for 3 to 4 minutes. Lower the heat to a gentle simmer.
  • Gently mix couscous with the onion mixture and tempeh. Sprinkle fresh mint on top and cook, stirring occasionally, until heated through for 2 to 3 minutes.

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