Tempeh Kabobs with Moroccan Couscous

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.