Couscous with Tempeh: A Taste of North Africa

Ingredients 0/17

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 it’s well coated, and let it sit for about 20 minutes, turning it every now and then.

Step 2

Meanwhile, bring the vegetable broth, olive oil, curry powder, and a pinch of salt to a boil in a covered saucepan. Once it’s boiling, stir in the couscous, cover the pot, and take it off the heat. Let it sit for 5 minutes, then fluff it up with a fork.

Step 3

Heat some olive oil in a skillet over medium-high heat and add the marinated tempeh along with any leftover marinade. Cook until the bottom is nicely browned, about 5 minutes, then flip and brown the other side for another 5 minutes. Once done, set the tempeh aside.

Step 4

In the same skillet, add a bit more olive oil and sauté the onion until it’s fragrant and starting to brown, about 4 minutes. Stir in the chickpeas and a splash of water, scraping up any tasty browned bits from the pan. Let it cook for a few minutes, then lower the heat.

Step 5

Now, gently fold the fluffy couscous into the onion and chickpea mixture. Add the tempeh back in, sprinkle over the fresh mint, and stir everything together until warmed through, which should take just a couple of minutes. Serve and enjoy!