Maghrebi Couscous with Tempeh

1. 1

   Stir 1/3 cup water, soy sauce, honey, 1 1/2 teaspoons curry powder, garlic, lemon juice, and liquid smoke in a bowl until the marinade is smooth; add tempeh and turn to coat evenly. Marinate the tempeh, turning often, for 20 minutes.

2. 2

   In a saucepan with a tight-fitting lid, combine vegetable broth, 1 tablespoon olive oil, 2 1/2 tablespoons curry powder, and salt; bring to a boil. Add couscous, cover the saucepan, and remove from heat. Let sit for 5 minutes. Fluff the couscous with a fork.

3. 3

   Heat 2 tablespoons olive oil in a skillet over medium-high heat; add the tempeh and marinade. Cook the tempeh until the bottom is browned, about 5 minutes. Turn and brown the other side, about 5 minutes more. Remove the tempeh from the skillet.

4. 4

   Add the remaining 1 tablespoon olive oil to the same skillet; cook and stir the onion until fragrant and browned, about 4 minutes. Add chickpeas and water; cook and stir, using a wooden spoon to scrape up the browned bits from the skillet, 3 to 4 minutes. Reduce heat to low.

5. 5

   Fold the couscous into the onion mixture; add the tempeh. Sprinkle mint over the couscous; cook and stir until heated through, 2 to 3 minutes.

• Calories 310.43 kcal Moderate
• Protein 15.33 g Good Source
• Carbs 21.51 g Moderate
• Total Fat 20.5 g High
• Saturated Fat 4.15 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 1.61 mg Low Source
• Sodium 862.14 mg High
• Fiber 2.73 g Low Source
• Sugar 6.34 g Moderate
• Added Sugar 1.39 g Low Source
• Calcium 93.24 mg Low Source
• Iron 1.94 mg Moderate
• Potassium 392.85 mg Low Source
• Vitamin A 138.06 mcg_rae Moderate
• Vitamin C 1.53 mg Low Source
• Vitamin D 1.48 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Soy 🌱
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅