Tempeh and North African Couscous Delight

Ingredients

• Tempeh:
• 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

Step 1

In a bowl, whisk together water, soy sauce, honey, curry powder, garlic, lemon juice, and liquid smoke until smooth. Toss the tempeh in the marinade, making sure each piece is well coated. Let it sit for about 20 minutes, turning it occasionally so all sides soak up the flavor.

Step 2

Meanwhile, bring the vegetable broth, olive oil, curry powder, and a pinch of salt to a boil in a covered saucepan. Stir in the couscous, cover it back up, and take the pan off the heat. Let it steam for 5 minutes, then fluff it up gently with a fork.

Step 3

Heat some olive oil in a skillet over medium-high heat. Add the tempeh along with any leftover marinade and cook until the bottom is nicely browned, about 5 minutes. Flip the pieces and cook the other side for another 5 minutes before removing them from the pan.

Step 4

In the same skillet, add a bit more olive oil and cook the chopped onion until it’s soft and golden, around 4 minutes. Stir in the chickpeas and a splash of water, scraping the bottom of the pan to lift any tasty browned bits. Let everything cook together for a few minutes, then lower the heat.

Step 5

Gently fold the couscous into the onion and chickpea mixture, then add the tempeh back in. Sprinkle fresh mint over the top and stir everything together until it’s warmed through, which should only take a couple of minutes. Serve and enjoy!