These Mediterranean tempeh skewers paired with fluffy couscous create a delightful and nutritious meal, perfect for grilling season. The combination of marinated vegetables and protein-rich tempeh makes for a satisfying dish.
Ingredients
1 block tempeh
1 cup shiitake mushrooms
1 medium zucchini
1 large yellow bell pepper
1 cup grape tomatoes
3 tablespoons olive oil
2 tablespoons tamari
1 tablespoon teriyaki glaze
1 tablespoon agave syrup
2 tablespoons ginger
1 tablespoon garlic
to taste salt
to taste black pepper
1 cup vegetable broth
1 teaspoon cumin
1/2 cup dried cranberries
1 can chickpeas
1 large lemon
Method
In a large ziplock bag, mix cubed tempeh, sliced shiitake mushrooms, diced zucchini, chopped yellow bell pepper, and halved grape tomatoes.
In a separate bowl, whisk together olive oil, tamari, teriyaki glaze, and agave syrup. Stir in 1 tablespoon of freshly grated ginger, 1 tablespoon of minced garlic, and season with salt and black pepper. Pour this marinade over the tempeh and vegetables, seal the bag, and toss to combine. Let it marinate in the refrigerator for 2 hours.
Preheat your grill to medium-high. Thread the marinated tempeh and veggies onto skewers, making sure to save any extra marinade.
Grill the skewers, turning occasionally for even cooking, or place them under a broiler if you prefer.
While the skewers are grilling, prepare the couscous by bringing vegetable broth to a simmer in a saucepan with 1 tablespoon of grated ginger, ground cumin, and a dash of salt.
Add in the couscous, dried cranberries, and chickpeas. Cover the pot, take it off the heat, and let it sit for about five minutes until the couscous is light and fluffy.
Just before serving, drizzle fresh lemon juice over the couscous and fluff gently with a fork. Serve the grilled skewers alongside the extra marinade for dipping.
