Easiest Way to Make Silloth North Lakes Cumbria

North African Couscous With Tempeh

Cumbria has more to offer than the lake district, such as the beautiful coast near the solway firth and interesting places such as the county town of carlisle.

Recipe Summary North African Couscous With Tempeh

This is my favorite way to use tempeh. The honey in the marinade allows the tempeh to caramelize beautifully. You can also add diced red pepper for a little extra color. Serve with pita bread and lentil soup to round out the meal. Serve with additional mint as a garnish.

Ingredients | Silloth North Lakes Cumbria

⅓ cup water

3 tablespoons soy sauce

1 tablespoon honey

1 ½ teaspoons curry powder

1 ½ teaspoons minced garlic

1 teaspoon lemon juice

½ teaspoon liquid smoke flavoring

1 (8 ounce) package three-grain tempeh, cut into bite-size pieces

2 cups vegetable broth

¼ cup olive oil, divided

2 ½ 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

Directions

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.

Info | Silloth North Lakes Cumbria

prep: 10 mins cook: 24 mins additional: 25 mins total: 59 mins Servings: 4 Yield: 4 servings

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