Recipe: Yummy Simple CousCous (Vegan)

Delicious, fresh and tasty.

Simple CousCous (Vegan). This recipe is perfect for all you spicy food lovers out there. This vegan flavorful meal can be consumed as a filling lunch or a hearty dinner. Cook the couscous according to package directions and then set aside. (We used some vegetable broth, but water is also okay.

Simple CousCous (Vegan) It's a bit more rice-like and mixes perfectly with fresh veggies. Ready for a really fun idea? Take that couscous salad and stuff it inside whole bell peppers. You can have Simple CousCous (Vegan) using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Simple CousCous (Vegan)

  1. Prepare 200 g of couscous.
  2. You need 4 tbsp of olive oil.
  3. It's of For the veggie broth.
  4. It's 1-2 of veggie soup cubes.
  5. You need 4 of carrots.
  6. Prepare 1 of onion.
  7. You need 1 of garlic.
  8. It's of Few pods of cardamom.
  9. It's 2 of bay leaves.

This is the best Mediterranean vegan couscous salad! Toasting the couscous first is a simple way to add an extra layer of flavour. Toss with your favourite vegetables and a simple dressing for a super quick vegan meal, potluck contribution or BBQ side dish! Add the couscous to a bowl and then pour the boiling water over it.

Simple CousCous (Vegan) step by step

  1. Peel and cut the carrots and onion and throw them in a bowl, add water and soup cubes, cardamom, bay leaves and peeled cloves of garlic and cook it on high flame until carrots are tender.
  2. Put the couscous in a big bowl which also has a cover, as we need to cover it later. Add the olive oil.
  3. Add the soup to the couscous, mix and cover for 10 min.
  4. Arrange the veggies on top. Enjoy.

Cover with a cloth and leave for a few minutes. Bring this delicious dish along to your next potluck—it's vegan, dairy-free, and nut-free too so if you have allergies to worry about, this is a good choice many can enjoy. Cook's Notes: This recipe calls for instant couscous. Making couscous by hand, as has been done since ancient times, is seriously labor-intensive. But the versions sold in Western stores are machine-made, pre-steamed, and dried to allow for very quick cooking.