Couscous with vegetables - Simple couscous recipe - #Vegan #HighProtein

The more I look into a plant-based kind of diet, the more I realize that it is not difficult to do. This couscous with vegetables is one of the simple plant-based dinners that I manage to whip up for my family.  Couscous is a staple in North Africa and some Middle Eastern cultures, but fortunately, it is now available in most parts of the world. I really suggest that you add it to your grocery list.  It will make everything easy.

Benefits of couscous

I bought the box of couscous purely because I hadn't eaten it in a long time. I almost fell over when I realized that a cup actually contains 6-8g of protein. High protein is one of the few benefits of couscous. This is a big deal when you are on a plant-based lifestyle or fasting from animal products.  Meeting your protein is often the challenging part for beginners.

Also: 20+ Vegan protein sources

Couscous is also high in fiber, so it will keep you full for longer. It is a great substitute for white rice and pasta.

My humble couscous with vegetables' meal

We keep everything simple and less intimidating in the kitchen.  This couscous and vegetable meal is quick to make. Here is what you need (4-6 servings):

• Frozen or ready-made stir-fry vegetables - you can make yours from scratch with a variety of vegetables e.g julienne carrots, bell peppers, onions, peas, etc.
• Cooked or tinned beans/chickpeas - drained.
• Halved cherry tomatoes
• Couscous
• Olive oil (optional)
• Curry powder
• Salt (to taste)

Before we get started, just take note on how to cook the couscous:

How to cook couscous

It is easy as pie! Couscous does not need much cooking but rather re-hydration. Do not cook it for more than 5 minutes. This is how to cook couscous specifically for this meal:

1. Boil 2 cups of water in a kettle.
2. Add 2 cups of dry couscous, and the boiling water to your pot, cook on a stovetop at medium heat until the couscous is nicely puffed up and the water has dissolved.

Make a note not to overcook couscous as it will become clumpy. Also, to ensure that this does not happen, add a little oil to the couscous before cooking.  It helps by coating the individual grains, therefore preventing sticking. Also, fluff the couscous with a fork while in the process of cooking.

Yield: 4-6

Author: Zee

Couscous with vegetables

A basic couscous recipe that is also suitable for vegans or anyone who is looking for a quick dinner or lunch idea.

prep time: 5 Mcook time: 10 Mtotal time: 15 M

ingredients:

• 1.5 cups  frozen stir-fry vegetables (you can cut your own from scratch too)
• 1 cup Cooked/tinned beans (or chickpeas)
• 1 cup halved cherry tomatoes
• 2 cups couscous (uncooked)
• Salt (to taste)
• Curry powder
• Olive oil (optional)

instructions:

How to cook Couscous with vegetables

For the couscous

1. Add boiling water, a little oil, and couscous to a cooking pot.
2. Cook on the stovetop at medium heat until the water is dissolved and the couscous is rehydrated - fluff with a fork while cooking to prevent sticking.
3. Set it aside.

For the vegetables

1. Add oil, the vegetables, beans, and cherry tomatoes to a frying pan or skillet and set the stove at medium heat.
2. Season with salt and curry powder (to your tastes).
3. Stir-fry the mixture until the vegetables are tender.
4. Add the cooked couscous and continue to stir-fry until everything is mixed properly.
5. Serve as is.

Created using The Recipes Generator

Does couscous have gluten?

Couscous is made from durum wheat grains, so YES, in its whole form it does have gluten. Not all is lost, though.  This meal can be easily out together using substitutes like Quinoa, brown rice, or gluten-free couscous.

This couscous with vegetables is one of the simplest vegan or Lenten meals that you can put together. Add it to your plant-based dinner recipes and enjoy!