If you can’t locate the incredibly salty Dot’s pretzels—seasoned with buttermilk, butter, onion, garlic, and mustard—near you, this recipe is a close substitute. Starting with butter snap pretzels is the greatest (and simplest!) way to achieve that buttery flavor, after trying four other approaches. However, you can substitute 1 teaspoon of butter extract for those if you can’t locate either of those.
| Prep Time: | 10 mins |
| Cook Time: | 24 mins |
| Additional Time: | 25 mins |
| Total Time: | 59 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Reviews
Surprisingly amazing! I just ate some leftovers for lunch and it was even better than last night:) I deleted garbanzo beans (just for a change of pace) and added cashews and red pepper while cooking the onions. The crunch from the cashews was perfect! I also only added 2 T of curry to the couscous and it was plenty.
Really delicious, light recipe! Thanks for the instruction and sharing the goodness.