- Tempeh:
- 1/3 cup water
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 1/2 teaspoons curry powder
- 1 1/2 teaspoons minced garlic
- 1 teaspoon lemon juice
- 1/2 teaspoon liquid smoke flavoring
- 1 (8 ounce) package three-grain tempeh, cut into bite-size pieces
- Couscous:
- 2 cups vegetable broth
- 1/4 cup olive oil, divided
- 2 1/2 tablespoons curry powder
- 2 teaspoons salt
- 1 (10 ounce) box plain couscous
- 1 onion, chopped
- 1 (15 ounce) can chickpeas, drained
- 2 tablespoons water
- 2 tablespoons dried mint
- Mix 1/3 cup water, soy sauce, honey, 1 1/2 teaspoons curry powder, garlic, lemon juice, and liquid smoke together in a bowl until marinade is smooth; add tempeh and turn to coat evenly. Marinate tempeh, turning frequently, for 20 minutes.
- Combine vegetable broth, 1 tablespoon olive oil, 2 1/2 tablespoons curry powder, and salt in a saucepan with a tight-fitting lid; bring to a boil. Add couscous, cover saucepan, and remove from heat. Let stand for 5 minutes. Fluff couscous with a fork.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat; add tempeh and marinade. Cook tempeh until browned on the bottom, about 5 minutes. Turn and brown the other side, about 5 minutes more. Remove tempeh from skillet.
- Pour remaining 1 tablespoon olive oil into the same skillet; cook and stir onion until fragrant and brown, about 4 minutes. Add chickpeas and water; cook and stir using a wooden spoon to break up brown bits of food on the skillet, 3 to 4 minutes. Reduce heat to low.
- Fold couscous into the onion mixture; add tempeh. Sprinkle mint over couscous; cook and stir until warmed through, 2 to 3 minutes.