When it comes to versatile, flavorful, and nutritious grain options, vegan couscous is a top choice for many. This North African staple has gained worldwide popularity due to its ease of preparation, adaptability to various cuisines, and impressive nutritional profile. With the rise of plant-based diets and increasing interest in international flavors, vegan couscous recipes have become more innovative and exciting than ever.
From traditional Moroccan-inspired dishes to modern twists with Mediterranean flair, there’s a world of flavor waiting for you in the realm of vegan couscous. Whether you’re looking for a quick and easy weeknight dinner or a show-stopping centerpiece for your next gathering, we’ve got you covered. In this article, we’ll delve into 18 delectable and varied vegan couscous recipes that are sure to impress family and friends alike.
Moroccan Spiced Vegan Couscous with Roasted Vegetables
This vibrant dish combines the comforting warmth of couscous with the aromatic spices and flavors of Morocco, all wrapped up with a colorful medley of roasted vegetables. Perfect for a cozy evening meal or a flavorful side dish.
Ingredients:
– 1 cup whole wheat couscous
– 2 cups water
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, seeded and chopped
– 1 yellow bell pepper, seeded and chopped
– 1 zucchini, sliced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
2. Cook couscous according to package instructions using 2 cups of water. Add cumin, smoked paprika, and cinnamon. Fluff with a fork.
3. Combine roasted vegetables with cooked couscous. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: Approximately 45 minutes
Lemon Herb Chickpea and Couscous Salad
Brighten up your meal with this refreshing salad that combines the creamy texture of chickpeas, the nutty flavor of couscous, and the zesty burst of lemon and herbs. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup cooked couscous
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 teaspoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine couscous and chickpeas.
2. In a small bowl, whisk together lemon juice, olive oil, garlic, and parsley.
3. Pour the dressing over the couscous-chickpea mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Mediterranean Stuffed Peppers with Couscous
Mediterranean Stuffed Peppers with Couscous Recipe
Summary:
Experience the flavors of the Mediterranean in this simple and nutritious stuffed pepper recipe, filled with wholesome ingredients like couscous, feta cheese, and fresh herbs.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked couscous
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh oregano
– 1/4 cup chopped scallions (green onions)
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together couscous, feta cheese, parsley, oregano, scallions, garlic, and olive oil. Season with salt and pepper to taste.
4. Stuff each pepper with the couscous mixture, filling to the top.
5. Cover the baking dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and continue baking for an additional 15-20 minutes or until peppers are tender.
Cooking Time: Approximately 45-50 minutes
Vegan Couscous with Creamy Tahini Dressing
This dish combines the comforting warmth of couscous with the creamy richness of tahini, perfect for a satisfying and nutritious meal. The combination of flavors and textures is sure to please even the most discerning palates.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 1/4 cup tahini
– 1/4 cup freshly squeezed lemon juice
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Bring the water or broth to a boil, then add the couscous. Cover and let sit for 5-7 minutes or until the liquid is absorbed.
2. In a separate bowl, whisk together the tahini, lemon juice, garlic, and olive oil until smooth.
3. Fluff the cooked couscous with a fork, then stir in the tahini dressing until well combined.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 10-12 minutes
Curried Coconut Couscous with Spinach
This fragrant and flavorful dish combines the warmth of curry with the creaminess of coconut and the nutrients of spinach, all wrapped up in a comforting bowl of couscous. Perfect as a side or main course, this recipe is sure to please.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1/2 cup coconut milk
– 1 cup fresh spinach leaves
– Salt and pepper to taste
Instructions:
1. Cook couscous according to package instructions using 2 cups of water.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Stir in curry powder, cumin, and turmeric; cook for 1 minute.
4. Add coconut milk and bring to a simmer. Reduce heat to low and let cook for 5 minutes.
5. Add cooked couscous and spinach leaves to the skillet. Toss until well combined and heated through.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Harissa Roasted Carrot and Couscous Bowl
This vibrant bowl combines the natural sweetness of roasted carrots with the warmth of North African spices, all on a bed of fluffy couscous. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 4 large carrots, peeled and chopped into bite-sized pieces
– 2 tbsp harissa paste
– 2 tbsp olive oil
– 1 cup couscous
– 2 cups water or vegetable broth
– Salt to taste
– Optional: toasted almonds, chopped fresh parsley, or crumbled feta cheese for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with harissa paste and olive oil until evenly coated.
3. Spread the carrot mixture on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 20-25 minutes, or until carrots are tender and caramelized.
5. Cook couscous according to package instructions using water or broth.
6. To assemble, place roasted carrots over couscous and season with salt to taste.
Cooking Time: 30-35 minutes
Vegan Couscous Stuffed Eggplant
This flavorful vegan dish combines roasted eggplant with a savory filling of couscous, herbs, and spices, perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 2 medium eggplants
– 1 cup cooked couscous
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions (green onions)
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Roast the eggplant for 30-40 minutes, or until tender and lightly browned.
4. In a bowl, mix together cooked couscous, parsley, scallions, cumin, smoked paprika, salt, pepper, and lemon juice.
5. Stuff each eggplant half with the couscous mixture and serve warm.
Cooking Time: 40-50 minutes
Sun-Dried Tomato and Basil Couscous Salad
This refreshing salad combines the flavors of sun-dried tomatoes and fresh basil with fluffy couscous, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Bring the water to a boil and add the couscous. Cover and let it sit for 5 minutes.
2. Fluff the couscous with a fork and set aside.
3. In a large bowl, combine the chopped sun-dried tomatoes, basil leaves, and olive oil.
4. Add the cooked couscous to the bowl and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Spicy Black Bean and Couscous Stuffed Avocados
Experience the creamy, crunchy, and spicy fusion of flavors in this unique recipe! This dish is perfect for a quick lunch or dinner that’s both healthy and satisfying.
Ingredients:
– 4 ripe avocados
– 1 cup cooked black beans
– 1/2 cup cooked couscous
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: jalapeño peppers for extra heat
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the avocados in half, remove the pit, and place them on a baking sheet.
3. In a bowl, mix together cooked black beans, couscous, olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper.
4. Spoon the bean-couscous mixture into the avocado halves, mounding slightly in the center.
5. Bake for 15-20 minutes or until the avocados are tender but still creamy.
Cooking Time: 15-20 minutes
Vegan Couscous Paella with Saffron and Peas
This vibrant, flavorful dish is a twist on the classic Spanish paella, substituting couscous for traditional rice. The addition of saffron and peas gives it a pop of color and a delightful combination of textures.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as bell peppers, carrots, and green beans)
– 1 cup frozen peas
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Bring the couscous and water or broth to a boil. Remove from heat, cover, and let sit for 5 minutes.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the mixed vegetables and smoked paprika. Cook until the vegetables are tender, about 5 minutes.
4. Stir in the cooked couscous, peas, and saffron mixture. Season with salt and pepper to taste.
5. Serve hot, with lemon wedges on the side.
Cooking Time: 20-25 minutes
Minty Cucumber and Couscous Summer Salad
Perfect for hot summer days, this refreshing salad combines the cooling flavors of mint, cucumber, and yogurt with the nutty goodness of couscous. A simple and light side dish or main course option that’s sure to please.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1/4 cup fresh mint leaves, chopped
– 2 cucumbers, peeled and thinly sliced
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (adds a nice salty kick)
Instructions:
1. Cook the couscous according to package instructions using 2 cups of water.
2. In a large bowl, combine cooked couscous, chopped mint leaves, cucumber slices, and Greek yogurt.
3. Squeeze lemon juice over the top and season with salt and pepper to taste.
4. Garnish with crumbled feta cheese if desired (adds an extra layer of flavor).
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Roasted Butternut Squash and Couscous Pilaf
Roasted Butternut Squash and Couscous Pilaf: A flavorful and nutritious side dish that combines the natural sweetness of roasted butternut squash with the nutty taste of couscous, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 cups couscous
– 3 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups vegetable broth
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the squash cubes with 1 tablespoon olive oil, salt, and pepper until evenly coated.
3. Spread the squash on a baking sheet and roast for 30-40 minutes or until tender.
4. Cook the couscous according to package instructions using vegetable broth instead of water.
5. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
6. Stir in the minced garlic and cumin for an additional minute.
7. Combine the cooked couscous with roasted squash, onion mixture, and season with salt and pepper to taste.
Cooking Time: About 45-50 minutes
Vegan Couscous with Caramelized Onions and Raisins
Experience the warm, comforting flavors of North Africa with this vegan twist on traditional couscous. This dish is perfect for a cozy evening in or as a side to your favorite main course.
Ingredients:
– 1 cup Israeli couscous
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup raisins
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-low heat. Add sliced onions and cook, stirring occasionally, until caramelized (about 20-25 minutes).
3. Add minced garlic and cook for an additional 1 minute.
4. Cook couscous according to package instructions. Fluff with a fork and set aside.
5. In a large bowl, combine cooked couscous, caramelized onions, raisins, cumin, salt, and pepper. Toss until well combined.
6. Serve warm, garnished with fresh parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Smoky Paprika Chickpeas and Couscous
Discover the rich flavors of North Africa with this simple and satisfying recipe. Smoky paprika adds a deep, smoldering depth to chickpeas cooked in aromatic spices and served atop fluffy couscous.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 cups couscous
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced
– 1 cup vegetable broth
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook couscous according to package instructions.
3. In a large skillet, heat olive oil over medium-high. Add cumin, smoked paprika, salt, and pepper; cook for 1 minute.
4. Add chickpeas, garlic, and vegetable broth; stir to combine. Bring to a simmer and cook for 10-12 minutes or until liquid has reduced slightly.
5. Serve warm chickpea mixture over cooked couscous. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 20-22 minutes
Vegan Couscous with Grilled Zucchini and Pesto
Elevate your meal game with this flavorful vegan dish that combines the creamy richness of pesto with the tender sweetness of grilled zucchini, all wrapped up in a fluffy couscous.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1/4 cup vegan pesto
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat. Brush zucchini slices with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender.
2. Cook couscous according to package instructions using the boiling water method. Fluff with a fork and set aside.
3. In a small bowl, whisk together pesto and 1 tablespoon of water until smooth.
4. Combine cooked couscous, grilled zucchini, and pesto sauce in a serving dish. Toss gently to combine.
5. Season with salt and pepper to taste. Garnish with fresh parsley leaves, if desired.
Cooking Time: 15-20 minutes
Golden Turmeric Couscous with Toasted Almonds
Elevate your meals with this vibrant and flavorful dish, perfect for a cozy evening or as a side to your favorite main courses. This golden turmeric couscous is infused with the comforting warmth of toasted almonds and the subtle tang of fresh parsley.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1 tablespoon olive oil
– 1 teaspoon ground turmeric
– Salt, to taste
– 1/4 cup toasted almonds, chopped
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
Instructions:
1. Bring the water to a boil in a medium saucepan. Add the couscous, olive oil, and turmeric. Stir, then cover and let sit for 5 minutes.
2. Fluff the couscous with a fork and season with salt.
3. In a small pan, toast the almonds over medium heat until fragrant, about 3-4 minutes.
4. Combine the cooked couscous, toasted almonds, lemon juice, and parsley in a serving bowl.
5. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Vegan Couscous and Lentil Stuffed Tomatoes
Vegan Couscous and Lentil Stuffed Tomatoes Recipe
Elevate your mealtime with this flavorful and nutritious vegan recipe! This dish is perfect for a quick weeknight dinner or as a side dish for a special occasion.
Ingredients:
– 4 large tomatoes
– 1 cup cooked lentils
– 1/2 cup couscous
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, leaving a shell.
3. In a medium bowl, mix together cooked lentils, couscous, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each tomato with the lentil-couscous mixture, filling to the top.
5. Place the stuffed tomatoes on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the tomatoes are tender.
Cooking Time: 25-30 minutes
Pomegranate and Pistachio Couscous Delight
Experience the exotic flavors of the Middle East with this vibrant and refreshing couscous dish, bursting with juicy pomegranate seeds and crunchy pistachios.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1/4 cup pomegranate juice
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/2 cup pistachios, chopped
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring the water to a boil in a medium saucepan.
2. Add the couscous, cover, and turn off heat. Let it sit for 5 minutes.
3. Fluff the couscous with a fork and mix with pomegranate juice, olive oil, onion, garlic, and pistachios.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Summary
Discover a world of flavor with these 18 vegan couscous recipes! From Moroccan-spiced roasted vegetables to Mediterranean-stuffed peppers, and from creamy tahini dressing to sun-dried tomato salads, there’s something for every occasion. Try harissa-roasted carrots, smoky paprika chickpeas, or golden turmeric couscous with toasted almonds. Perfect for a quick weeknight meal or a special celebration, these recipes showcase the versatility of vegan couscous. Get ready to spice up your meals and impress your friends with these delicious and easy-to-make dishes!
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