Best Mediterranean Couscous Vegan Recipe 465 Recipes
MEDITERRANEAN LIGHT'S RED COUSCOUS (VEGAN)
Another delicious recipe from Martha Rose Shulman's 'Mediterranean Light' cookbook with only a few changes. I use this quick recipe often for preparing harissa: Recipe #113468. Whole wheat couscous is my preference but standard will work of course. You will easily convince yourself that you're eating Spanish rice because the flavors and appearance are very similar.
Provided by COOKGIRl
Categories African
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Note: the couscous can be prepared a day ahead.
- Directions: Heat up 1 1/2 tablespoons olive oil on medium heat or low-medium heat and lightly brown the couscous; about 5 minutes. Add water-about 1 cup, cover and set aside.
- Stir together the harissa with the tomato paste or ketchup, 1/2 cup water or broth, paprika, ground caraway seeds and salt.
- In the meantime, heat up the remaining 1 1/2 tablespoons olive oil on *low* heat and lightly brown the garlic until fragrant; about 1 minute.
- Lower the temperature to a simmer and stir in the harissa mixture. Stir to combine. Cook uncovered on low temperature for about 8-10 minutes to allow the flavors to intensify.
- After the couscous has sat for about 10 minutes, stir in the harissa mixture. Add the lemon juice and taste for any seasoning adjustments.
- Transfer to a serving bowl or platter and garnish with fresh cilantro and lemon wedges.
- Serving suggestions: We served the red couscous with sides of freshly steamed corn on the cob, pinto beans, roasted golden beets, a platter of fresh cut up vegetable including carrots, cucumbers, bell peppers and kohlrabi and fresh strawberries for dessert.
Nutrition Facts : Calories 265.1, Fat 10.5, SaturatedFat 1.5, Sodium 69.5, Carbohydrate 36.5, Fiber 2.8, Sugar 1.2, Protein 6.1
MEDITERRANEAN COUSCOUS (VEGAN) RECIPE - (4.6/5)
Provided by jacewildman
Number Of Ingredients 12
Steps:
- 1. Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes. 2. Heat 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes. 3. Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley.
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