Barbecued Tempeh Kebabs with Moroccan Couscous

    2 hours 45 minutes

    Tempeh and vegetables soaked in a delectable honey soy marinade and barbecued, served with a Moroccan-style couscous. Even meat-eaters will enjoy these delicious vegetarian kebabs.

    22 people made this

    Serves: 4 

    • 1 (300g) packet tempeh, cut into 1 cm squares
    • 16 fresh white mushrooms
    • 1 medium eggplant, cut into 2 cm cubes
    • 1 large red capsicum, cut into 2 cm pieces
    • 16 cherry tomatoes
    • 8 tablespoons (160ml) olive oil
    • 4 tablespoons (80ml) soy sauce
    • 4 tablespoons (80ml) teriyaki sauce
    • 3 tablespoons (85g) honey
    • 1 tablespoon grated fresh ginger root
    • 1 tablespoon chopped fresh garlic
    • pinch of salt and pepper to taste
    • 2 cups (500ml) liquid vegetable stock
    • 1 tablespoon grated fresh ginger root
    • 1 teaspoon ground cumin
    • pinch of salt to taste
    • 1 cup (190g) dry couscous
    • 3/4 cup (115g) sultanas
    • 3/4 cup drained tinned chick peas
    • 1 lemon

    Preparation:30min  ›  Cook:15min  ›  Extra time:2hours marinating  ›  Ready in:2hours45min 

    1. 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.
    2. Preheat barbecue for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
    3. Barbecue skewers, turning often to make sure everything is cooked evenly. These can also be done in the griller.
    4. 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.

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    Reviews in English (19)


    I didn't make kebabs, but sauteed the vegetables. I really loved the flavor of this dish, but feel like the recipe calls for way too much olive oil. I used 6T instead of the 8 called for and still felt like the dish was too oily. I would definitely make this again, but would reduce the oil further and perhaps even increase the spices.  -  18 Jan 2009  (Review from Allrecipes USA and Canada)


    This is a good base recipe, however, with my modifications I found this to be a delicious dish! First off, I did NOT use Tempeh. I could not find it anywhere so I used the Extra Firm Tofu that I had. I cubed the Tofu and then marinated it in an delicious sauce called "Soyaki" that I bought from Trader Joe's. I highly recommend this sauce for Tofu, fish and stir-fry's. It is a mix between Teryaki and Soy sauce but it is thicker and has ginger and sesame in it. After marinating the Tofu for 15 minutes, I sauteed the Tofu in some olive oil and Soyaki sauce for about 25 minutes, turning the Tofu to coat both sides. While the Tofu cooked, I chopped up some green pepper, yellow pepper, garlic, ginger, eggplant, carrots, 1 vidalia onion and half a jalapeno pepper. I took the Tofu out of the pan when finished and used the same pan with olive oil to sautee about 2 tbps. of Garlic and 2 Tablespoons of fresh grated ginger. After about 5 minutes, I added the green and yellow bell pepper and 1 tsp. of minced jalapeno. We like our food on the spicy side! I then added the sweet Vidalia onion and carrots along with a few splashes of soy sauce (as called for) and several more Tbsp. of "Soyaki" sauce (instead of teriyaki sauce). Since carrots always take longer to cook I simmered this concoction for about 10 min. before adding the cubed eggplant. Unless you like really sweet food I personally think 3 Tbsp. of honey is too much so I only added 1 Tbsp. and found that it was still very sweet. I  -  22 Nov 2008  (Review from Allrecipes USA and Canada)


    Very good! I did things a little differently...I didn't use tempeh. I used the veggies as indicated, plus 1 yellowneck squash, a little bit of diced green peppers, jalapeno, red onion and sliced carrots. Basically I cleaned out the fridge. Marinated the veggies for a little while, then sauteed them and let them simmer in the marinade for about an hour. Very good! Thank you! Oh...and I was a little worried about the salt content...I thought soy sauce AND teriyaki would be too salty, but not at all. I just didn't add salt to the couscous. Tasty!  -  03 Feb 2005  (Review from Allrecipes USA and Canada)