Couscous with gorgeous green veggies (Vegan). This yummy Moroccan vegetable couscous can be served as a vegan entree or you can serve it as a healthy side dish for your veggie meal. This recipe involves lots of veggies and dried fruits, so it doesn't get any healthier than this. I hope you'll enjoy this sweet and savory dish!

Allow vegetables to cool slightly, then toss with remaining marinade, couscous, and feta cheese. Stir tomato paste and vegetable bouillon together in the cup you used to measure the couscous. Fill the measuring cup with boiling water and pour over couscous. You can have Couscous with gorgeous green veggies (Vegan) using 5 ingredients and 2 steps. Here is how you cook it.

Ingredients of Couscous with gorgeous green veggies (Vegan)

Prepare 100 g of green peas.
You need 100 g of brussels sprouts.
It's 8 pieces of green asparagus.
It's 100 g of couscous.
It's of Some salt.

Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous.

Couscous with gorgeous green veggies (Vegan) instructions

Cook the brussels sprouts and green peas in salted water, when they are almost ready, add the peeled asparagus, first the stems only, lastly the heads too.
Pour some of the hot cooking water on the couscous and cover it for 5 minutes then stir it and mix the veggies in.

While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. In a large saucepan or pot, add the olive oil and bring to medium heat. (oil-free directions in notes section below).