TEMPEH KABOBS WITH MOROCCAN COUSCOUS
Soaked in a delectable honey-soy marinade and paired with grilled vegetables, these kabobs will please both meat eaters and vegetarians.
Provided by TRUCKERDOO
Categories Fruits and Vegetables Vegetables Eggplant
Time 2h45m
Yield 4
Number Of Ingredients 20
Steps:
- Place tempeh, mushrooms, eggplant, red bell pepper, 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 grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
- Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
- While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt. Bring to a light boil. Stir in couscous, raisins, and garbanzo beans; cover, and remove from heat. Let sit for five minutes, or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.
Nutrition Facts : Calories 820 calories, Carbohydrate 110.1 g, Fat 35.3 g, Fiber 14.2 g, Protein 26.8 g, SaturatedFat 5.2 g, Sodium 2131.8 mg, Sugar 39.4 g
MOROCCAN BEEF KEBABS WITH CURRIED COUSCOUS, RAITA AND CHARMOULA VINAIGRETTE
Steps:
- For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
- Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
- Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
- For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
- For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
- For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
- In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
- To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.
MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS
Provided by Bruce Aidells
Categories Lamb Backyard BBQ Dinner Apricot Summer Grill Grill/Barbecue Couscous Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
- Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
- Mound Golden Couscous on platter. Top with skewers and serve.
BEEF KEBABS WITH COUSCOUS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Soak 4 wooden skewers in water, 20 minutes. Meanwhile, whisk 1/4 cup olive oil, the vinegar, rosemary, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Reserve 2 tablespoons of the marinade, then add the steak to the bowl with the remaining marinade and toss; set aside at room temperature, 20 minutes.
- Cook the couscous as the label directs; toss with the remaining 1 tablespoon olive oil, the parsley, and salt and pepper to taste.
- While the couscous is cooking, preheat a large grill pan over high heat. Thread the steak onto the skewers. Toss the onion rounds and tomatoes in a bowl with the reserved 2 tablespoons marinade.
- Brush the grill pan with olive oil and add the kebabs and onion rounds. Cook the onion, turning once, until charred and tender, 4 to 6 minutes. Cook the kebabs, turning a few times, until charred all over, 8 to 10 minutes for medium rare. Transfer the kebabs and onion to a plate and season with salt. Add the tomatoes to the pan, cut-side down, and cook, turning once, until charred and softened, about 4 minutes. Serve the kebabs with the couscous, tomatoes and onion.
Nutrition Facts : Calories 589, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 98 milligrams, Sodium 314 milligrams, Carbohydrate 47 grams, Fiber 4 grams, Protein 35 grams
MOROCCAN KEFTA KEBABS
Grilled with a nice charred flavor and exotic spice, these go great with a salad and a side of couscous. You can also cook these under the broiler as well as the grill.
Provided by PalatablePastime
Categories Meat
Time 1h16m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all ingredients until blended.
- Chill for 45 minutes to 1 hour.
- If using bamboo skewers, soak them for 35 minutes to an hour.
- Oil your hands, and divide meat into 24 portions.
- Take one portion and shape into an elongated patty like a torpedo and run a skewer through it.
- Set on waxed paper until time to cook.
- Repeat with remaining meat portions.
- Grill for 6 minutes until cooked through.
Nutrition Facts : Calories 502, Fat 34.1, SaturatedFat 13.3, Cholesterol 154.2, Sodium 590.2, Carbohydrate 3.1, Fiber 0.7, Sugar 1.2, Protein 42.7
MOROCCAN COUSCOUS
A friend gave me this recipe that she got from a Moroccan cooking demo at her library. She says it's fabulous!
Provided by Linky
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large pot over medium-high heat; saute onion until golden.
- Pour in vegetable broth and bring to boil.
- Stir in carrots, sweet potato and turnip (if using). Reduce heat and simmer 15 minutes.
- Reduce heat to low and add zucchini and red pepper. simmer 20 minutes.
- Stir in beans, tomato sauce and spices. Simmer until heated.
- Meanwhile, bring 2 1/2 cups water to boil. Stir in couscous, cover and remove from heat. Let stand 5 - 7 minutes.
- Fluff with fork and serve with vegetables on top.
Nutrition Facts : Calories 289, Fat 2.9, SaturatedFat 0.4, Sodium 466.7, Carbohydrate 56.2, Fiber 7.1, Sugar 5.5, Protein 9.9
MOROCCAN BEEF KABOBS
My grandmother's homemade marinade adds tang and tenderness to these beefy kabobs. Her blend of herbs and spices punches up the flavor without adding lots of calories. -Jennifer Shaw, Dorchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. On eight metal or soaked wooden skewers, thread beef cubes. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill beef, covered, over medium-high heat or broil 4 in. from the heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally.
Nutrition Facts : Calories 185 calories, Fat 9g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
More about "tempeh kabobs with moroccan couscous food"
MOROCCAN KEBABS RECIPE - VERY DELICIOUS KEBABS
From originalmoroccanfood.com
TEMPEH KEBABS WITH MINTY CILANTRO-LIME SAUCE - WASHINGTON POST
From washingtonpost.com
RECIPES FOR MY ASHRAF: TEMPEH KABOBS WITH MOROCCAN COUSCOUS
From ashraf-s-food.blogspot.com
VEGETARIAN BBQ & GRILLING: TEMPEH KABOBS WITH MOROCCAN …
From awesomehippiestuff.blogspot.com
TEMPEH KABOBS WITH GINGER-LEMON COUSCOUS - DAIRY FREE RECIPES
From fooddiez.com
RECIPE: GRILLED TEMPEH KABOBS | WHOLE FOODS MARKET
From wholefoodsmarket.com
TEMPEH KABOBS WITH MOROCCAN COUSCOUS - NONONSENSE.RECIPES
From nononsense.recipes
MOROCCAN CURRIED TEMPEH & COUSCOUS - BETTER NATURE TEMPEH
From betternaturetempeh.co
TEMPEH KABOBS WITH MOROCCAN COUSCOUS - RECIPESRUN
From recipesrun.com
MOROCCAN SPICE-CRUSTED TEMPEH WITH COUSCOUS RECIPE
From vegetariantimes.com
TEMPEH STIR FRY WITH MOROCCAN COUS COUS - BLOGGER
From cookingandeatinginthewindycity.blogspot.com
VIVA VEGGIE FOOD!: TEMPEH KEBAPS WITH MOROCCAN COUSCOUS
From vivaveggiefood.blogspot.com
TEMPEH KABOBS WITH MOROCCAN COUSCOUS - REVIEW BY …
From allrecipes.com
GLUTEN FREE ASIAN STYLE TEMPEH KABOBS - THE HOLISTIC CHEF
From theholisticchef.com
MOROCCAN LAMB OR BEEF BROCHETTES – KEBAB OR QOTBAN
From tasteofmaroc.com
MOROCCAN SPICE-CRUSTED TEMPEH WITH COUSCOUS - RECIPES WIKI
From recipes.fandom.com
TEMPEH KABOBS WITH MOROCCAN COUSCOUS | RECIPE | TEMPEH, …
From pinterest.ca
MOROCCAN COUSCOUS RECIPE {QUICK AND EASY SIDE DISH} – …
From wellplated.com
TEMPEH KABOBS WITH MOROCCAN COUSCOUS
From cantonrep.com
BEST BARBECUE TEMPEH, GREENS AND CAULIFLOWER "COUSCOUS" …
From foodnetwork.ca
VEGAN AIR FRYER TEMPEH KABOBS – VEGAN HERITAGE PRESS
From veganheritagepress.com
TEMPEH KABOBS | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
TEMPEH KABOBS WITH MOROCCAN COUSCOUS TASTY RECIPES
From recipesmelissafood.blogspot.com
RECIPES/TEMPEH-KABOBS-WITH-MOROCCAN-COUSCOUS.JSON AT MASTER ...
From github.com
MOROCCAN CHICKEN KABOBS WITH TOASTED HERBED ISRAELI COUSCOUS
From bakeatmidnite.com
TEMPEH KABOBS WITH MOROCCAN COUSCOUS | RECIPE | COUSCOUS …
From pinterest.com
CHIMICHURRI TEMPEH KABOBS – SOUTHERN STYLE VEGAN
From southernstylevegan.com
MOROCCAN SPICE-CRUSTED TEMPEH WITH COUSCOUS - BIGOVEN.COM
From bigoven.com
MOROCCAN KABOBS - KOSHER IN THE KITCH!
From kosherinthekitch.com
TEMPEH KABOBS WITH MOROCCAN COUSCOUS | RECIPE | TEMPEH …
From pinterest.com
GENERIC - TEMPEH KABOBS W MORROCCAN COUSCOUS CALORIES, CARBS ...
From myfitnesspal.com
GRILLED VEGETABLE KABOBS WITH CHARMOULA AND CAULIFLOWER COUSCOUS
From fromachefskitchen.com
TEMPEH KABOBS WITH MOROCCAN COUSCOUS – DRSTARVE
From drstarve.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love