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.
Ingredients
- water: 0.33333 cup
- soy sauce: 3 Tbsp
- honey: 1 Tbsp
- ½ teaspoons curry powder: 1 piece
- ½ teaspoons minced garlic: 1 piece
- lemon juice: 1 tsp
- liquid smoke flavoring: 0.5 tsp
- three-grain tempeh: 1 pack (8 ounce pack, cut into bite-size pieces)
- vegetable broth: 2 cups
- olive oil: 0.25 cup (divided)
- ½ tablespoons curry powder: 2 piece
- salt: 2 tsp
- plain couscous: 1 box (10 ounce box)
- onion: 1 piece (chopped)
- chickpeas: 1 can (15 ounce can, drained)
- water: 2 Tbsp
- mint: 2 Tbsp (dried)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Fold couscous into the onion mixture; add tempeh. Sprinkle mint over couscous; cook and stir until warmed through, 2 to 3 minutes.
