Vegan Couscous

Ingredients

While the original North African couscous often includes meat or dairy products, our vegan adaptation replaces these ingredients with plant-based alternatives. We have also enhanced the flavors by incorporating a variety of vegetables and spices, creating a dish that is both nutritious and delicious. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 1/2 cups (590ml) vegetable broth 2 1/2 cups (590ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) chickpeas, cooked 1 cup (150g) chickpeas, cooked
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 65g, 8g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced carrot, zucchini, and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Add the cooked chickpeas, ground cumin, ground coriander, turmeric, salt, and pepper to the pot. Stir well to combine the flavors.
4. 4.
   Pour the vegetable broth into the pot and bring it to a boil.
5. 5.
   Once the broth is boiling, add the couscous and stir. Remove the pot from heat, cover it, and let it sit for 10 minutes to allow the couscous to absorb the liquid.
6. 6.
   Fluff the couscous with a fork to separate the grains. Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Couscous — Fluff the couscous with a fork after cooking to ensure light and fluffy grains.
• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the dish to remove excess sodium.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Fresh parsley — Chop the parsley just before serving to retain its vibrant color and fresh taste.
• Vegetable broth — Use low-sodium vegetable broth to control the saltiness of the dish.

Tips & Tricks

• For added flavor, sauté the vegetables in a little bit of vegetable broth instead of olive oil.
• Customize your vegan couscous by adding other vegetables such as eggplant or spinach.
• Sprinkle some lemon juice over the couscous before serving for a refreshing citrus twist.
• If you prefer a spicier dish, add a pinch of cayenne pepper or red pepper flakes.
• Leftover vegan couscous can be enjoyed cold as a salad or reheated for a quick and satisfying meal.

Serving advice

Serve the vegan couscous as a main dish accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled tofu or roasted vegetables.

Presentation advice

To elevate the presentation of the vegan couscous, garnish it with a sprinkle of paprika or a drizzle of extra virgin olive oil. Serve it in a colorful bowl or on a decorative platter to make it visually appealing.