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Ingredients

• 1 (300g) packet tempeh, cut into 1 cm squares
• 16 fresh white mushrooms
• 1 medium eggplant, cut into 2 cm cubes
• 1 large red capsicum, cut into 2 cm pieces
• 16 cherry tomatoes
• 8 tablespoons (160ml) olive oil
• 4 tablespoons (80ml) soy sauce
• 4 tablespoons (80ml) teriyaki sauce
• 3 tablespoons (85g) honey
• 1 tablespoon grated fresh ginger root
• 1 tablespoon chopped fresh garlic
• pinch of salt and pepper to taste
• 2 cups (500ml) liquid vegetable stock
• 1 tablespoon grated fresh ginger root
• 1 teaspoon ground cumin
• pinch of salt to taste
• 1 cup (190g) dry couscous
• 3/4 cup (115g) sultanas
• 3/4 cup drained tinned chick peas
• 1 lemon

Description

Tempeh And Vegetables Soaked In A Delectable Honey Soy Marinade And Barbecued, Served With A Moroccan-style Couscous. Even Meat-eaters Will Enjoy These Delicious Vegetarian Kebabs.

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