Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a resealable plastic bag.

In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, honey, ginger, garlic, and season with salt and pepper. Pour over the bag of tempeh and veggies. Seal and refrigerate for 2 hours.

Preheat grill to medium-high heat. Thread tempeh and marinated veggies onto skewers. Reserve leftover marinade.

Grill skewers, turning often to ensure even cooking. Alternatively, broil the kabobs in the oven.

While kabobs are grilling, combine vegetable broth, ginger, cumin, and salt in a saucepan over medium heat. Bring to a boil.

Stir in couscous, raisins, and chickpeas. Cover and remove from heat. Let sit for 5 minutes until fluffy.