North African Couscous with Tempeh afreric reviews online

North African Couscous with Tempeh


afreric

This is my favorite way to use tempeh. The honey in the marinade allows the tempeh to caramelize beautifully. You can also add diced red pepper for a little extra color. Serve with pita bread and lentil soup to round out the meal. Serve with additional mint as a garnish.

Categories:
Calories:

Edition Details

Author

afreric

Cooking method

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.

Number of persons

4

Full cooking time

10 m

Cooking time

24 m

Time for preparing

59 m

Calories

650

Fats

22.3 g

Carbohydrate

90g

Protein

25.3 g

Cholesterol

0 mg

Sodium

2298 mg

Ingredients North African Couscous with Tempeh

2 teaspoons salt
1/3 cup water
1 teaspoon lemon juice
1 tablespoon honey
1 onion, chopped
2 tablespoons water
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
1 1/2 teaspoons curry powder
2 cups vegetable broth
2 1/2 tablespoons curry powder
2 tablespoons dried mint
1/2 teaspoon liquid smoke flavoring
1/4 cup olive oil, divided
1 (15 ounce) can chickpeas, drained
Couscous:
1 (10 ounce) box plain couscous
Tempeh:
1 (8 ounce) package three-grain tempeh, cut into bite-size pieces

Reviews

No reviews yet.

Be the first to write a review

Required fields are marked *

New recipes