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    Home » Vegan

    Published: Jun 2, 2021 · Modified: Feb 11, 2023 by Padma Kumar, 5 Comments

    Spiced vegan cous cous salad

    Jump to Recipe Jump to Video Print Recipe

    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!

    Vegan cous cous salad with beans and vegetables served on a wide bowl.

    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.

    Stock cube, water and couscous placed in bowls on a board.
    Spices for couscous served in small bowls.
    Vegetables and beans laid out on a board.
    Vegetables and beans
    • 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 eggless pancakes), this spice works equally well in savory dishes. In this aromatic and mild pulav rice, 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.
    Couscous soaked in veg stock and placed in a greenish blue colored bowl.

    3. Dice the vegetables and chop the herbs.

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

    Chopped rec pepper, fresh cilantro, red onion and carrot placed on a wooden board.

    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.

    Powdered garam masala is placed in a round brown colored bowl and some whole garam masala spices are placed next to the bowl against a black backdrop.

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    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.

    Is couscous vegan-friendly?

    Yes, couscous, a grain, is suitable for vegans. However, not all recipes made with couscous are vegan-friendly. Do ask/ check the ingredients list to make sure it is.

    How do you make vegan couscous?

    Making couscous is so quick and easy. Just add hot water (or stock) in the ration 1:1 to the couscous. Cover and let it rest for 10 minutes. After 10 minutes, uncover and fluff it up with a fork. The couscous is ready to serve!

    How do you Flavour couscous without stock?

    Couscous by itself is bland and therefore can soak up any flavor. You can flavor it by adding simple spices such as ground cinnamon, coriander, and cumin. Add a dash of fresh juice of a lime, vinegar, or sun-dried tomatoes.

    Can you eat couscous cold the next day?

    Yes, treat it like you would leftover rice. You can either bring it to room temperature by keeping it out on the counter, reheat it in the microwave or use it cold, straight from the refrigerator.

    What is couscous made of in Morocco?

    Couscous is a staple food in the region of Morocco. It is made with durum wheat. So one can say that couscous is the tiniest form of pasta!

    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

    Vegan cous cous salad with beans and vegetables served on a wide bowl.

    Spiced vegan cous cous salad

    Padma Kumar
    As a breakfast or as a weekday working lunch/dinner dish this spiced couscous salad dish has the flavor and nutrition to keep you going for the day.
    5 from 53 votes
    Print Recipe Pin Recipe Share by Email
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Main Course
    Cuisine Mediterranean
    Servings 4
    Calories 268 kcal

    Equipment

    • 1 bowl (for soaking couscous)
    • 1 wok / frying pan
    • 1 spatula
    • 1 jug (to make the stock)

    Ingredients
      

    For the cous cous

    • ½ cup couscous (use the pre cooked, instant variety)
    • ½ stock cube (5 grams, approximately)
    • ½ cup hot water (just boiled)

    Vegetables and beans

    • 1 small onion (75-100 grams)
    • 1 small carrot (75-100 grams)
    • 1 small bell pepper (capsicum) (75-100 grams)
    • 1 large stalk fresh cilantro (leaves + stem)
    • ¼ can kidney beans (or any other beans) (100 grams, approximately)

    Spices and flavorings

    • ½ teaspoon salt (adjust as per taste)
    • ¼ teaspoon turmeric
    • ½ teaspoon cinnamon, ground
    • ½ teaspoon ground coriander
    • ¼ teaspoon ground cumin
    • ½ teaspoon ground red chili or paprika
    • 2 teaspoons ginger garlic paste

    For cooking

    • 1 tablespoon extra virgin olive oil

    Instructions
     

    Make the stock

    • Pour the hot water in a jug and add the stock cube (crumble with your fingers). Mix well till it dissolves. The stock is ready. Keep aside.

    Prep the couscous

    • Place the couscous in a bowl. Add the hot stock, Cover and let it sit for 10 minutes.

    Prep the vegetables

    • While the couscous is soaking, cut the onion, carrot and capsicum into small cubes. Chop the fresh coriander – leaves and stem.
      Chopping vegetables into small pieces will cook them fast.

    Make the salad

    • Add olive oil to a frying pan/ wok on medium high heat. Add the chopped onion, carrot and bell pepper. Stir. Fry for 2 minutes. Add the salt, ginger garlic paste and cilantro. Stir and fry for a minute.
    • Turn the heat down. Add the spices and flavourings and stir well. Add a splash (1 - 2 tablespoons) of water if required. Fry the spices for 2 minutes.

    Check the couscous

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

    Finish the dish

    • The vegetables should have cooked with still some crunch left in them. If you like the vegetables softer, let them cook for another 2-3 minutes.
    • Now add the beans and the couscous. Mix well. Turn off the heat. Cover and rest for 2 minutes.
    • Serve warm with plain yogurt or any other side of your choice. I like serving it with this simple cucumber raita

    Video

    Notes

    Stock: I prefer to use stock cube but you can use fresh stock if you have one. The stock cubes that I use are about 10g per cube and so I have used ½ cube for this recipe. Do bear in mind that the stock has to be hot.
    Oil: I strongly recommend that you use extra virgin olive oil for this recipe. In the case that you cannot find EV olive oil, use any other oil that has good fats, such as coconut oil or peanut oil.
    Bell Pepper: Use whichever color of pepper you have with you. I love this dish to be bright and colorful. So go ahead and add that pop of color!
    Beans: My first choice is kidney beans. In case you do not have them in your pantry (like I did not when making this for you), it is ok to add any beans that you have with you - chickpeas, black eye beans, rosecoco (I have used this), lima – any of these will work well for this recipe. The idea is to bring in the protein element.
     
    Alternative quantities provided in the recipe card are for 1x only.

    Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 268kcalCarbohydrates: 45.8gProtein: 8.4gFat: 6.1gSaturated Fat: 1.1gSodium: 421mgPotassium: 387mgFiber: 6.8gSugar: 4.2gCalcium: 54mgIron: 2mg
    Keyword 20 minute recipe, beans, cinnamon, couscous, Indian spices, quick and easy, vegetables
    Tried this recipe? Do share with us!Mention @mygoodfoodworld or tag #mygoodfoodworld

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    Reader Interactions

    Comments

    1. Devaki says

      June 15, 2022 at 11:08 pm

      5 stars
      Such an easy dish to make. It is a top favorite of mine! Looking forward to more such quick recipes.

      Reply
      • Padma Kumar says

        June 16, 2022 at 2:10 pm

        Thank you so much Devaki. It is a super hit with us as well.

        Reply
    2. M says

      June 11, 2022 at 5:57 pm

      this is brilliant. perfect to make just before a long day!!

      Reply
      • Padma Kumar says

        June 14, 2022 at 5:28 pm

        So true M, perfect wholesome and quick dish! So glad that you like it!

        Reply

    Trackbacks

    1. Indian Cumin Rice Recipe-Kid Friendly - My Good Food World says:
      June 17, 2021 at 10:07 pm

      […] spice. I use this spice a lot in my cooking – both as a whole or in its powered form. In this Moroccan Spiced Couscous salad, I have used jeera powder (ground cumin) along with other spices. This tangy and bright-as-a […]

      Reply

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    Hi, I'm Padma! I am a passionate cook and can cook through any mood! My cooking is all about simple, healthy meals made with fresh ingredients and with a lot of love. As a mum and an early childhood educator, I deeply care about raising healthy eaters.

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