Spiced vegan cous cous salad

This spiced vegan cous cous recipe is wholesome, packed full of flavors, and so versatile that it can be your breakfast, lunch, or dinner! It tastes good warm or cold and therefore is a good option for a make-ahead meal. The best part? It comes together in 20 minutes!

This Moroccan vegetable couscous recipe works well for me on days when I do not have time for elaborate cooking.

What makes me happier is that my girls love it too! My older teen said to me the other day "I can see myself making this when I am off to university" As a parent, this was music to my ears 😊.

Is couscous new to you or are you wondering if it is gluten-free? You will find the answers here: is couscous gluten-free?

Jump to:

• Ingredients for vegan cous cous recipe
• Love cinnamon?
• How do you cook couscous?
• Instructions
• Tips and notes
• Variations
• 📖 Recipe
• Comments

Ingredients for vegan cous cous recipe

The spices that I have used in this recipe might make this dish seem like a curry couscous salad to you!

These spices are commonly used in Moroccan cous cous and they come together so beautifully!

See the recipe card for quantities.

• Couscous - Use the pre-cooked, instant variety that you get in supermarkets.
• Hot stock - I dissolve a stock cube in hot water. Use fresh stock if you have it.
• Kidney beans - I use the canned variety. If you do not have kidney beans, go ahead and use whatever canned beans you have - chickpeas, rosecoco, black-eyed, or lima - the choice is yours. The idea is to have a good ratio of protein in this dish.
• Pantry staple vegetables - onion, carrot, and bell pepper (capsicum). Use any colored peppers - I like to use contrasting colors!
• Oil - I strongly recommend using extra virgin olive oil. If not available, use any other good quality oil that has good fats.
• Spices - Turmeric, ground coriander, ground cumin, paprika, ground cinnamon, and salt. Simple spices that bring great taste and health benefits!
• Ginger-garlic paste - You could grate or mince ginger and garlic, but the paste of ginger and garlic makes it a lot easier and saves time!
• Fresh cilantro - I use the leaves and stems.

Love cinnamon?

I just love the smell of anything with cinnamon in it and use it generously in my cooking - both whole and as a ground spice.

Although the sweet, woody flavor of cinnamon is generally associated with baking, sweets, and pancakes (these pancakes without eggs!), this spice works equally well in savory dishes. For example, in this aromatic vegetable pulao, I have used whole cinnamon sticks and in this zucchini Indian recipe, it is there in the garam masala.

💡 Did you know that couscous is a staple in regions like Morocco and North Africa?

How do you cook couscous?

The pre-cooked, instant variety that we find in supermarkets does not require cooking.

Follow these tips to get the perfect texture:

• Soak the couscous in hot stock (or water) in a ratio of 1:1. That is, if you take 1 cup of couscous, you will need to soak it in 1 cup of hot stock/ water. It is important to bear in mind that the water (or stock) must be hot.
• Cover the bowl with a lid and let it sit for 10 minutes.
• Remove the lid and fluff the couscous up with a fork.

The couscous is now ready to be added to the dish.

Couscous, by itself, is bland and therefore can soak up any flavor.

Instructions

Let us make this easy, healthy couscous recipe, shall we?

See the recipe card for detailed instructions, notes, and a video.

1. Make the stock: Dissolve the stock cube in hot water.
2. Soak the couscous: Pour this hot stock over the couscous in a bowl. Cover and keep aside for 10 minutes.

3. Dice the vegetables and chop the herbs.

4. Measure and keep ready the rest of the ingredients.

4. Add oil to a pan on medium-high heat. Add the chopped onion, carrot, and bell pepper. Stir. Fry for a minute. Add the salt, ginger-garlic paste, and cilantro. Stir fry for 2 minutes.

5. Turn the heat down and add the salt and other spices. Add 1-2 tablespoons of water if the pan seems too dry and the spices look like they are going to burn.

6. Check the couscous: By this time, the couscous would have soaked up all the hot stock. Fluff it up with a fork. Keep aside.

7. Finish the dish: Now coming back to the dish, the vegetables should have cooked with still some crunch left in them. If you like your vegetables soft, then let them cook for another 2-3 minutes.

8. Now add the beans and the couscous. Mix well. Turn off the heat. Cover and rest for 2 minutes.

Serve warm or cold with a side of your choice.

Tips and notes

For best results and texture, do not cook the couscous for too long after you add it to the pan - 2 or 3 minutes will do.

You can add other spices and herbs to this dish as per your choice. For example, you can replace cilantro with fresh mint or parsley. Add chopped green chilies if you like spice.

Variations

Couscous: Instead of the small grain, instant variety, you can use pearl couscous. Cook it as per pack instructions and add it to the recipe.

Sour: I have not added any sour ingredient to this as this is. You can, if you wish add 1 to 2 teaspoons of vinegar or chopped-up sun-dried tomatoes to add some tanginess. I would, however, not add balsamic vinegar to this recipe just because it will overpower the taste.

Stock: You fresh stock if you have or for those of you who are ok with it, use any other stock such as fish or chicken stock.

I hope that you enjoy making this quick and easy vegan cous cous recipe as much as I have enjoyed sharing it with you. If you have made it, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma

📖 Recipe