Delicious Tempeh Couscous from North Africa

Ingredients

• Tempeh Recipe:
• A splash of water
• Several spoons of soy sauce
• A dollop of honey
• A pinch of curry powder
• A hint of minced garlic
• A squeeze of lemon juice
• A dash of liquid smoke flavoring
• A block of three-grain tempeh, cut into small pieces
• Couscous Recipe:
• Two cups of vegetable broth
• A drizzle of olive oil, divided
• A blend of curry powder
• A sprinkle of salt
• A box of plain couscous
• Chopped onion
• A can of chickpeas, drained
• A bit of water
• Dried mint for garnish

Step 1

Combine water, soy sauce, honey, curry powder, garlic, lemon juice, and liquid smoke in a bowl, creating a flavorful marinade. Ensure the mixture is well blended before adding the tempeh, coating it thoroughly. Let the tempeh marinate for about 20 minutes, turning it occasionally for even absorption.

Step 2

In a saucepan with a tight lid, bring vegetable broth, olive oil, curry powder, and salt to a boil. Once boiling, stir in couscous, cover the pan, and remove it from the heat. Allow the couscous to sit for 5 minutes before fluffing it with a fork to achieve a light, fluffy texture.

Step 3

In a skillet over medium-high heat, warm olive oil and place the marinated tempeh. Cook until one side is nicely browned, approximately 5 minutes, then flip and brown the other side for an additional 5 minutes. Once done, transfer the tempeh from the skillet.

Step 4

Using the same skillet, add more olive oil and sauté the onion until fragrant and golden, which takes roughly 4 minutes. Stir in chickpeas and water, using a wooden spoon to scrape up any flavorful bits from the pan. Reduce the heat to low.

Step 5

Gently fold the cooked couscous into the onion mixture and introduce the tempeh back into the skillet. Sprinkle fresh mint over the dish and continue stirring until everything is heated through, for around 2 to 3 minutes. This final step allows all the flavors to meld together beautifully.