Vegan Couscous with Roasted Vegetables
Roasted vegetables are a great way to add flavor and nutrition to your couscous. To make this recipe, chop up some vegetables – like bell peppers, zucchini, and eggplant – and roast them in the oven with olive oil and your favorite spices. Then, make your couscous in a kettle using vegetable broth, and mix in the roasted vegetables. Add some fresh herbs and lemon juice for extra flavor.
Spicy Vegan Couscous Salad
If you’re looking for a spicy and flavorful couscous recipe, try making this salad. Start by cooking the couscous in a kettle with water or vegetable broth. Then, mix in some diced tomatoes, bell peppers, red onion, and jalapeño. For the dressing, whisk together olive oil, lime juice, honey, and cumin. Toss the couscous with the dressing and top with some chopped cilantro.
Mediterranean-Inspired Vegan Couscous
Mediterranean flavors are perfect for couscous, and this recipe is no exception. Cook the couscous in a kettle with vegetable broth, then mix in some chopped sun-dried tomatoes, Kalamata olives, and feta cheese (use a vegan substitute if preferred). Drizzle with some olive oil and lemon juice and top with fresh herbs and pine nuts.
Spicy Peanut Vegan Couscous
This couscous recipe is different from the others – it has a spicy peanut sauce that takes it to the next level. Cook the couscous in a kettle with water or vegetable broth. Then, make the spicy peanut sauce by whisking together peanut butter, tamari, lime juice, honey, ginger, garlic, and red pepper flakes. Mix the sauce into the couscous and add some diced veggies, like carrots and cabbage. Top with chopped peanuts and cilantro.
Vegan Couscous Stuffed Peppers
This recipe takes a little more time and effort, but it’s worth it for the presentation – stuffed peppers filled with couscous, beans, and veggies! Cook the couscous in a kettle with water or vegetable broth, then mix in some black beans, corn, and diced tomatoes. Stuff the mixture into bell peppers that have been roasted in the oven, and bake for about 20 minutes. Top with avocado and fresh cilantro.
