A lot of people think that couscous is a whole grain, but it is actually more similar to pasta. It is made out of durum wheat semolina grains and is thought to have originated in North Africa.
It is the national dish of Algeria and gradually spread across other African countries. It is very popular in Morocco, Egypt and Lebanon.
There are lots of reasons why you should include couscous into your vegan diet. It is very cheap and lasts a long time. It is also very versatile and works well with lots of different ingredients.
Couscous is a great source of vegetarian protein. It is also low in fat, high in fiber, and contains important vitamins and minerals.
This couscous salad is inspired by an Italian meal and it only takes 15 minutes to make. It has a combination of cooked vegetables like eggplant, bell peppers and carrots, and cold ingredients like cucumber, tomatoes and olives.
The seasoning is simple but effective – paprika and fresh parsley, with salt and pepper to taste and a drizzle of olive oil. You can eat it straight away or keep it in the refrigerator until you are ready to serve it.
This vegan salad is refreshing and simple. All you need is cherry tomatoes, cucumber, firm tofu, couscous, olive oil, lemons, salt and pepper, and some fresh herbs of your choice – mint or parsley work very well.
It only takes 15 minutes to make and it will last for up to 4 days in the refrigerator, so you can enjoy it for your lunches throughout the week.
This recipe also includes advice on how to cook your couscous perfectly without it sticking together.
This recipe uses Israeli couscous which is also called pearl couscous. It’s softer and chewier than regular couscous. The fillings for the couscous are really colorful which makes this couscous dish very enticing.
It has onion, carrots, sweetcorn and edamame – yellow, orange, white and green. The ingredients are flavored with plenty of garlic, fresh parsley, lemon juice, salt and pepper. You can also add nutritional yeast if you want to.
This vegan couscous dish is perfect served alongside roasted vegetables. The main flavor is citrus, with orange juice, lemon juice and orange peels used to flavor the dish.
Red peppers and green peppers add a lovely texture, and the green scallions introduce a punchy savory flavor to contrast with the citrus.
You can add fresh herbs like mint and parsley to taste, and even a kick of chili if you fancy some spice.
This couscous salad is a bit different to what you may have made before. It is colorful with some sweet flavor notes like orange, cranberry and pomegranate.
The pistachios add a lovely crunchy texture and an earthy, nutty flavor to contrast the sweetness of the fruit. It also has lemon juice for acidity, spring onions and salt for the savory element, and chopped mint for an aromatic flavor.
It is a lovely side dish to serve at Thanksgiving or Christmas. It is very simple to make but will look colorful and impressive on your dinner table.
This couscous dish has everything you would expect from Moroccan cuisine – spicy flavors, chickpeas, dried fruit, varying textures and a complex taste.
The flavors are unique but well balanced, with cinnamon, harissa, ginger, garlic, tomato paste and onions.
It’s savory, warm and spiced with a deep flavor. It also has sweet potatoes, chickpeas, zucchini, cabbage, carrots, raisins and apricots. The fresh cilantro brings all of the flavors together.
This is an elegant couscous dish that is ideal to serve at a dinner party. It feels indulgent and looks impressive but is actually very simple to put together.
The broccoli and asparagus are sauteed in garlic before being simmered in white wine, which creates a delicate but delicious flavor.
The couscous is simply flavored with salt and pepper and a bit of fresh fennel to add a sweet and aromatic taste.
The green vegetables look very appealing against the pale couscous, and all of the flavors come together to make a well balanced dish.
Maftoul is the Arabic word for couscous. This recipe comes together in a few simple steps. First you cook the couscous, then you dry roast the pine nuts. Next, you prepare all of the vegetables.
Then you combine the ingredients together to make your delicious salad. The final step is to season the salad with spice, add the sultanas and a drizzle of olive oil. If you want to make this dish extra special, serve it in lettuce cups.
This adds to the presentation and also to the flavor and texture of the dish.
This spicy vegan couscous dish is made up of several elements. First you have the couscous itself, flavored with herby, zesty sumac. Next you have the spicy chickpeas with a soft yet chewy texture.
They are high in protein and taste good enough to eat on their own. These ingredients are mixed with a refreshing carrot and mint salad with soft, plump raisins.
The tahini is a savory element which brings all of the other flavors together and creates a real taste of Morocco. This dish is colorful to look at with an exciting range of textures to tuck in to.
Couscous is often thought of as a summer dish, but it can also be enjoyed in the Autumn. This salad makes use of kale which is in season in the Fall months. The leaves are wilted slightly, but still retain some bite.
The kale and couscous is paired with chickpeas and crunchy sunflower seeds. All of the ingredients are tossed in olive oil and zingy lime juice, along with a bit of red wine vinegar.
If you want something a bit different to a couscous salad, you could try this tasty coconut curry. It is the perfect meal to make on a cold day when you need warming up. It only takes 25 minutes to make and is packed with warm flavors.
With creamy coconut milk and coconut sugar, you will taste the sweet and nutty coconut throughout the curry. Along with couscous, the curry also contains carrots, chickpeas and onions. The main flavors are ginger, garlic, curry powder, lime and coriander.
This is a bit of a different take on couscous. The couscous is flavored with curry and paired with crispy tofu in a BBQ sauce. It sounds like a strange mix of flavors but it works really well.
The vibrant green broccoli adds a fresh flavor and has lots of important nutrients. It takes 30 minutes to make and is a nice change from the usual couscous salads.
The lime juice brings together the curry and the BBQ flavors, and adds a zingy edge that works really well with the tofu.
If you’re looking for a hearty meal to make with tofu, you can try this roasted aubergine with chickpea stew with jeweled couscous. It has flavors of paprika, cumin, cayenne pepper, mint, lemon, garlic, harissa, tomato and lemon.
The dried apricot, golden raisins and flaked almonds give the dish a Moroccan feel. This is a perfect meal to cook for friends or family as it is nourishing and packed with flavor.
This classic couscous recipe is perfect for a summer side dish. It is refreshing and light, with fresh herbs and zesty lemon. Make sure you use good quality tomatoes as this makes up a lot of the flavor in the dish.
The vinaigrette makes this dish even better, with lemon juice, apple cider vinegar, garlic powder, olive oil and salt and pepper. The raw leeks and shallots are punchy and add a savory flavor to the salad.
Summary
Couscous dishes tend to be quick to prepare, nutritious and filling. Whether you want a curry, a salad bowl, or a hearty meal of mixed vegetables, there is something for everyone on this list. We have included couscous dishes inspired by various cuisines and with different levels of spice.
Hi, I’m Eve Mason and I’ve been a vegan since almost five years now.I can honestly say that veganism has changed my life for the better.The past few years I’ve been on a quest to find affordable vegan friendly food.Fortunately, meat-free alternatives have now become available in most supermarkets, which has made my life a lot easier.
I love cooking at home, but for those who don’t like cooking at all, there are more and more restaurants that offer vegan options as well nowadays.
I hope you enjoy my website and have fun preparing your own homemade vegan meals.
