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Ingredients

• 1 (8 ounce) package tempeh, cut into 1/2 inch squares
• 16 fresh white mushrooms
• 1 medium eggplant, cut into 1 inch cubes
• 1 large red bell pepper, cut into 1 inch pieces
• 16 cherry tomatoes
• 8 tablespoons olive oil
• 4 tablespoons soy sauce
• 4 tablespoons teriyaki sauce
• 3 tablespoons honey
• 1 tablespoon grated fresh ginger root
• 1 tablespoon chopped fresh garlic
• salt and pepper to taste
• 2 cups vegetable broth
• 1 tablespoon grated fresh ginger root
• 1 teaspoon ground cumin
• salt to taste
• 1 cup dry couscous
• 3/4 cup raisins
• 3/4 cup drained canned chick-peas (garbanzo beans)
• 1 lemon

Description

Soaked In A Delectable Honey Soy Marinade, And Paired With Grilled Vegetables And A Moroccan-style Couscous, Both Meat Eaters And Vegetarians Will Enjoy This Dinner.

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