Place tempeh, mushrooms, eggplant, red capsicum and cherry tomatoes in a large resealable plastic bag. In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce and honey; season with 1 tablespoon ginger, 1 tablespoon garlic and salt and pepper to taste. Pour mixture over tempeh and veggies, seal and shake to coat. Refrigerate for 2 hours.
Preheat barbecue for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
Barbecue skewers, turning often to make sure everything is cooked evenly. These can also be done in the griller.
While barbecuing kebabs, combine vegetable stock, 1 tablespoon grated ginger, cumin and salt. Bring to a light boil. Stir in couscous, sultanas and chick peas; cover and remove from heat. Let sit for five minutes or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kebabs with reserved marinade.