Couscous
A light and fluffy couscous dish, infused with vibrant vegetables and spices, perfect for a wholesome dinner.
Couscous is a versatile dish that can be the star of your dinner table or a delightful side.
This whole-food, plant-based vegan recipe is not only delicious but also packed with nutrients.
Discover how to prepare this quick and easy dish that can be customized to your taste at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Whole wheat couscous is a great source of fiber and has a nuttier flavor than regular couscous. You can substitute vegetable broth with water, but broth enhances the flavor significantly. Feel free to add other vegetables like spinach or chickpeas for added nutrition.
Tips & Notes
- •For added flavor, consider adding lemon juice or zest before serving.
- •You can also serve this couscous warm or cold as a salad.
Recipe Variations
- •Add cooked chickpeas for extra protein.
- •Incorporate dried fruits like raisins or apricots for a sweet twist.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop with a splash of water to moisten.
Frequently Asked Questions
Can I make couscous ahead of time?
Yes, couscous can be prepared in advance. Store it in an airtight container in the refrigerator for up to 3 days.
Is couscous gluten-free?
Traditional couscous is made from wheat and is not gluten-free. For a gluten-free option, look for couscous made from rice or corn.
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A light and fluffy couscous dish, infused with vibrant vegetables and spices, perfect for a wholesome dinner.
Ingredients
Instructions
- 1
In a medium saucepan, bring the vegetable broth to a boil.
- 2
While the broth is heating, in a separate skillet, heat olive oil over medium heat.
- 3
Add the chopped red bell pepper, zucchini, and diced carrot to the skillet. Sauté for about 5 minutes until they begin to soften.
- 4
Stir in the minced garlic, cumin, paprika, salt, and black pepper. Cook for an additional 2 minutes until fragrant.
- 5
Once the broth is boiling, remove it from heat and stir in the couscous.
- 6
Cover the pot and let it sit for about 5 minutes or until the couscous has absorbed the liquid.
- 7
Fluff the couscous with a fork and then combine it with the sautéed vegetables.
- 8
Serve warm, garnished with chopped parsley.
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