Mix water, soy sauce, honey, curry powder, garlic, lemon juice, and liquid smoke flavoring in a bowl to make a marinade. Add tempeh and turn to coat. Marinate for 20 minutes, turning frequently.

Combine vegetable broth, 1 tablespoon olive oil, curry powder, and salt in a saucepan. Bring to a boil, then add couscous. Cover, remove from heat, and 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 cook until browned, about 5 minutes per side. Remove tempeh from the skillet.

Add remaining 1 tablespoon olive oil to the skillet. Cook and stir onion until fragrant and brown, about 4 minutes. Add chickpeas and water, stirring to deglaze any browned bits, for another 3 to 4 minutes.