Moroccan Tempeh Kabobs with Couscous

Combine tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large resealable plastic bag. In a separate container, whisk together olive oil, soy sauce, teriyaki sauce, and honey; add 1 tablespoon of grated ginger, 1 tablespoon of minced garlic, and a pinch of salt and pepper to taste. Pour the marinade over the tempeh and vegetables, seal the bag, and give it a good shake to coat everything evenly. Refrigerate for 2 hours to allow the flavors to meld.

Next, preheat your grill to a medium-high heat setting. Thread tempeh and vegetables onto skewers, leaving a little space between each piece to ensure even cooking. Set aside the remaining marinade for later use.

Now, grill the skewers, turning them frequently to ensure that everything is cooked through and evenly browned. If you don't have a grill, you can also cook the kabobs in the broiler.

While the kabobs are cooking, prepare a side dish of couscous. In a separate saucepan, combine vegetable stock, 1 tablespoon of grated ginger, cumin, and a pinch of salt. Bring the mixture to a light boil, then stir in couscous, raisins, and garbanzo beans. Cover the saucepan and remove it from the heat source. Let the couscous sit for five minutes, or until it has puffed up and is fluffy. Just before serving, squeeze a bit of lemon juice over the couscous and give it a gentle stir. Serve the kabobs alongside the reserved marinade.