Recipe · 25 min
Seared Barbecue Tempeh with Couscous, Broccoli & Bell Pepper
- 25 min
- 2–6 servings
- 612 kcal / serving
A quick skillet supper featuring smoky-tempeh, fluffy couscous, and crisp-t tender vegetables. It makes a balanced weeknight plate with a gentle barbecue glaze you can tweak to taste.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (18 oz) bagbroccoli florets
- 8 fl ozchicken or vegetable broth
- 1 clovegarlic
- 1red bell pepper
- 1 (8 oz) packagetempeh
- ½ cupwhole wheat couscous
- red bell peppers
From the pantry: barbecue sauce, black pepper, extra virgin olive oil, salt
Cookware
aluminum foil · chef's knife · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (18 oz) bagbroccoli florets
- 1 clovegarlic
- 1red bell pepper
- red bell peppers
Dairy, eggs & chilled
- 1 (8 oz) packagetempeh
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- ½ cupwhole wheat couscous
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli florets | ½ (18 oz) bag | 1 (18 oz) bag | 1 ½ (18 oz) bags |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| garlic | 1 clove | 2 cloves | 3 cloves |
| red bell pepper | 1 | 2 | 3 |
| tempeh | 1 (8 oz) package | 2 (8 oz) packages | 3 (8 oz) packages |
| whole wheat couscous | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Slice the tempeh into thin strips and put them in a small bowl.
- Coat the tempeh with barbecue sauce and set aside.
- In a small saucepan, bring the broth to a boil. Remove from heat, stir in the couscous and a pinch of salt, cover, and let stand for 10 minutes; fluff with a fork just before serving.
- Rinse and trim the bell peppers and broccoli; dice the peppers into medium pieces.
- Preheat a nonstick skillet over medium-high heat.
- Peel and mince the garlic.
- Add a splash of oil to the hot skillet, then add the peppers, broccoli, garlic, salt, and pepper; cook until the vegetables are tender-crisp, about 5–6 minutes, then transfer to a plate and cover with foil.
- In the same skillet, add a bit more oil and spread the tempeh in a single layer; cook, turning once, until browned and warmed through, about 4–5 minutes.
- To serve, fluff the couscous and divide it among plates, then top with the tempeh and the vegetables.
Two tips
- Prep the vegetables while the couscous rests to save time.
- If you have extra broccoli or peppers, leftovers can be reheated quickly in a skillet or mixed into the couscous the next day for a different plate.
Nutrition per serving
- Calories
- 612 kcal
- Protein
- 36 g
- Carbs
- 75 g
- Fat
- 23 g
- Fiber
- 11 g
- Sodium
- 569 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.