How long can I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

Can I make this ahead?

Yes, the seitan can marinate up to 24 hours in advance, and couscous can be made a day ahead and reheated.

What can I use as a seitan substitute?

Portobello mushrooms or tofu work great as substitutes for seitan.

How can I make this gluten-free?

Use gluten-free couscous and substitute seitan with gluten-free protein like chickpeas or tempeh.

What should I do if I don't have a grill?

Use a grill pan on the stovetop or cook the kabobs in the oven at 400°F for about 15-20 minutes.

Moroccan Chermoula-Marinated Seitan Kabobs with Raisin Couscous

Name: Moroccan Chermoula-Marinated Seitan Kabobs with Raisin Couscous
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Fresh cilantro; Fresh parsley; Garlic cloves; Ground cumin; Paprika; Cayenne pepper; Lemon juice; Olive oil; Salt and pepper; Seitan; Red bell pepper; Yellow bell pepper; Red onion; Wooden skewers; Couscous; Raisins; Vegetable broth; Olive oil; Salt

A spicy, aromatic plant-based main dish perfect for any occasion

Savor the robust flavors of Morocco with these plant-based kabobs marinated in herby chermoula, paired with a sweet and savory raisin couscous. Perfect for a dinner that's both unique and satisfying.

1 h 45 min
4
Intermediate

Ingredients

For the Chermoula Marinade

Fresh cilantro

1 cup, packed and chopped

Fresh parsley

1 cup, packed and chopped

Garlic cloves

4, minced

Ground cumin

2 tsp

Paprika

1 tsp

Cayenne pepper

1/2 tsp

Lemon juice

Juice of 1 lemon

Olive oil

1/2 cup

Salt and pepper

To taste

For the Seitan Kabobs

Seitan

1 lb, cut into 1-inch cubes

Red bell pepper

1, cut into chunks

Yellow bell pepper

1, cut into chunks

Red onion

1, cut into chunks

Wooden skewers

Soaked in water

For the Raisin Couscous

Couscous

1 1/2 cups

Raisins

1/4 cup

Vegetable broth

2 cups

Olive oil

2 tbsp

Salt

To taste

Preparation

Marinating the Seitan

Blend Chermoula Marinade

In a blender, combine all the ingredients for the chermoula marinade until smooth.

Marinate Seitan

In a bowl, mix seitan with the chermoula marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

Let the seitan absorb the flavors overnight for a deeper aroma.

Preparing the Couscous

Boil Broth and Add Raisins

In a pot, bring the vegetable broth to a boil. Add raisins and olive oil.

Stir in Couscous

Stir in the couscous, cover, and remove from heat. Let sit for 5 minutes.

For extra flavor, add a cinnamon stick to the couscous as it cooks.

Fluff and Season

Fluff with a fork and season with salt to taste.

Cooking Process

Grilling Kabobs

Preheat a grill to medium-high heat. Thread seitan and vegetables alternately onto skewers. Grill for 10-12 minutes, turning occasionally.

Assembling Couscous

Just before serving, fluff the couscous and add a drizzle of olive oil for extra sheen.

Serving

Arrange kabobs over a bed of couscous on a large serving platter.

Plating & Serving