North African-inspired Couscous with Tempeh

Ingredients

• Tempeh:
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 ½ teaspoons curry powder
• 1 ½ teaspoons minced garlic
• 1 teaspoon lemon juice
• ½ teaspoon liquid smoke flavoring
• 1 (8 ounce) package three-grain tempeh, cut into bite-size pieces
• Couscous:
• 2 cups vegetable broth
• ¼ cup olive oil, divided
• 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

Step 1

Mix the water, soy sauce, honey, curry powder, garlic, lemon juice, and liquid smoke in a bowl until everything is combined. Toss the tempeh in the marinade, making sure each piece is coated well, and let it sit for about 20 minutes, turning it every now and then.

Step 2

While the tempeh marinates, bring the vegetable broth, olive oil, curry powder, and a pinch of salt to a boil in a saucepan with a tight lid. Stir in the couscous, cover, and take the pan 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 tempeh along with the marinade. Cook until the bottom is nicely browned, about 5 minutes, then flip and brown the other side for another 5 minutes. Once done, take the tempeh out and set it aside.

Step 4

In the same skillet, add a bit more olive oil and sauté the onion until it’s soft and fragrant, about 4 minutes. Stir in the chickpeas and a splash of water, scraping up any browned bits from the pan with your spoon. Let this cook for 3 to 4 minutes, then turn the heat down to low.

Step 5

Finally, fold the fluffy couscous into the onion and chickpea mixture, add the tempeh back in, and sprinkle fresh mint on top. Give everything a gentle stir and warm it all through for a couple more minutes before serving.