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Couscous with Smoky Tempeh

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PREP TIME
10 min
COOKING TIME
24 min
TOTAL TIME
59 min
SERVINGS
4 servings
Dinner
Couscous with Smoky Tempeh
Ingredients
  • 1/3 cup water
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon lemon juice
  • 1/2 teaspoon liquid smoke flavoring
  • 1 (8 ounce) package three-grain tempeh, cut into bite-size pieces
  • 2 cups vegetable broth
  • 1/4 cup olive oil, divided
  • 2 1/2 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
1
Combine water, soy sauce, honey, curry powder, garlic, lemon juice, and liquid smoke in a bowl until the marinade is well combined. Add tempeh to the bowl and mix until it's evenly coated with the marinade. Allow the tempeh to marinate for 20 minutes, stirring occasionally.
2
In a separate saucepan, combine vegetable broth, olive oil, curry powder, and salt. Place the saucepan over high heat and bring the mixture to a boil. Add couscous, cover the saucepan with a lid, and remove it from the heat source. Let the couscous sit for 5 minutes before fluffing it with a fork.
3
Heat olive oil in a large skillet over medium-high heat. Add the tempeh and marinade to the skillet, stirring occasionally. Cook the tempeh until it's browned on both sides, about 10 minutes total.
4
Transfer the remaining olive oil from the skillet to a separate pan. Cook and stir the onion until it's fragrant and lightly browned, about 4 minutes. Add chickpeas and water to the pan, stirring occasionally to break up any browned bits on the bottom. Reduce the heat to low and cook for 3-4 minutes.
5
Fold the cooked couscous into the onion mixture, adding the tempeh to the pan. Sprinkle mint over the couscous and cook until it's warmed through, about 2-3 minutes.