vegan couscous recipe

This Moroccan couscous features roasted vegetables, chickpeas, sweet raisins, and warming spices for a delicious vegan side dish that&#39;s ready in just over 30 minutes.

Moroccan Couscous with Chickpeas and Roasted Veg

olive oil

red bell pepper, deseeded and diced

red onion,

carrots,

courgette (zucchini), diced

lemon

extra-virgin olive oil ((plus more to taste))

garlic, crushed

(180 g) dried couscous ((see notes for ratio info))

cumin seeds

cinnamon

turmeric

(80 g) raisins

(240 ml) kettle-hot water

Salt and pepper

coriander

Preheat the oven to 220°C (430°F).

Drizzle 1 tablespoon of oil over a large oven dish or pan and add the diced pepper, onion, carrot, courgette, and drained chickpeas. Sprinkle with salt, toss well, and roast for 15-20 minutes or until the veg is tender and starting to colour slightly.Note: If you don&#39;t have a large oven dish or pan, you can spread everything out across two pans. Alternatively, you can skip roasting the chickpeas (canned chickpeas are already cooked and roasting just helps to add texture).

Once the veg is tender, remove from the oven and set aside.

Chickpeas and Roasted Veg

While the veg is roasting, you can continue with the other steps. In a small mixing bowl, combine the lemon juice, lemon zest, olive oil, crushed garlic, salt, and pepper. If you have a large lemon with a lot of zest, start with around half then add more zest to taste later on.

Using a pan with a tight-fitting lid, heat the pan over low-medium heat and add the dried couscous to the dry pan. Toast for 2-3 minutes, then add the cumin seeds along with a small drizzle of oil. Toast for another 2 minutes or until the couscous is golden brown, moving regularly to avoid burning.

Once the couscous and cumin seeds are toasted, remove the pan from the heat. Add the ground cinnamon, ground turmeric, and raisins, then pour over the boiling water or vegan stock. Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).

Once soft, fluff up the couscous lightly using a fork.

In a large bowl, combine the couscous with the roasted veg and chickpeas. Roughly chop the fresh coriander, then add this to the bowl along with the lemon dressing. Mix everything well, adjust the seasoning to taste, and serve.

Couscous

https://embed.mediavine.com/videos/tlxr9kk8m9rdax2xtsvc

Welcome to an explosion of colour, flavour, and texture – this Moroccan couscous is the perfect way to jazz up your next barbecue or summer meal. Featuring roasted vegetables, chickpeas, sweet raisins, and warming spices, it's a delicious vegan side dish that's dairy-free and ready in just over 30 minutes.

This delicious mushroom couscous features a couple of my favourite flavours for a fungi-filled side to include with your next summer meal.

Mushroom Couscous with Tarragon and Fennel

onion, chopped

oz (300 g) mushrooms, halved and sliced

garlic cloves, chopped

fennel seeds ((optional))

Heat a pan over low-medium heat. Add the dried couscous and toast gently for 4-5 minutes or until starting to turn golden, stirring often. Turn off the heat, transfer to a bowl, and set aside.Note: It helps if the pan has a tight-fitting lid for later (see recipe notes for alternative).

After setting aside the toasted couscous, heat the pan again on medium heat and add the oil. Add the chopped onion, season with salt and pepper, and cook for a few minutes until starting to soften.

Next, add the mushrooms and cook for another 4-5 minutes or until starting to soften, stirring regularly.

Once the mushrooms have softened, stir in the chopped garlic and fennel seeds and cook for a couple of minutes.

After a couple of minutes, turn off the heat. Stir in the toasted couscous and the zest of half a lemon (you can add some of the juice at the end).

Pour over the boiled water or vegan stock. Give it a quick stir, cover with a lid, and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).

Stir in the chopped fresh tarragon and the juice of half a lemon. Adjust to taste, adding any extra salt, pepper, or lemon zest/juice. Top with the likes of super seed mix, cashew lime crema, or cashew parmesan and enjoy.🌱 Serving suggestions &gt;📸 See recipe steps &gt;📖 Table of contents &gt;

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Moroccan Couscous with Chickpeas an...

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Top 2 vegan couscous recipe recipes from across the web

The most viewed vegan couscous recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Moroccan Couscous with Chickpeas an...

Mushroom Couscous with Tarragon and...

The most viewed vegan couscous recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine