Tempeh Kabobs with Ginger-Lemon Couscous

Name: Tempeh Kabobs with Ginger-Lemon Couscous
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 10 button mushrooms; 10 cherry tomatoes; 237 milliliters dried instant couscous; 1 teaspoon cumin powder; 1 eggplant; 1 Tbsp grated garlic; 1 Tbsp grated ginger; 3 Tbsps honey; 1 lemon; 4 servings Ginger-Lemon Couscous; 8 Tbsps olive oil; 4 servings pepper; 1 red bell pepper; 4 servings salt to taste; 4 Tbsps soy sauce; 1 package tempeh; 4 Tbsps teriyaki sauce; 473 milliliters vegetable stock

Tempeh Kabobs with Ginger-Lemon Couscous is a dairy free recipe with 4 servings. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains around 23g of protein, 35g of fat, and a total of 669 calories. It works well as a pretty expensive main course. A mixture of tempeh, cherry tomatoes, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the couscous you could follow this main course with the Couscous Mango Mousse as a dessert. From preparation to the plate, this recipe takes roughly 2 hours.