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    Home » Vegan

    Published: Jun 2, 2021 · Modified: Jun 15, 2022 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 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 have do not have time for elaborate cooking. What make 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 🙂

    Jump to:
    • Ingredients for vegan cous cous recipe
    • Love cinnamon?
    • How do you cook couscous?
    • Instructions
    • Tips and notes
    • Variations
    • Spiced vegan cous cous salad

    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 couscous 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.
    Spices for couscous
    Vegetables and beans laid out on a board.
    Vegetables and beans
    Ingredients for couscous salad
    • Couscous - use the precooked, instant variety couscous that is found in most stores.
    • Hot Stock - Use fresh stock if you have. I however use stock cube dissolved in hot water.
    • 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 - choice is yours. The idea is to have a good ratio of protein in this dish.
    • Pantry staple vegetables - red onion (or any other), 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 - ground turmeric, ground coriander, ground cumin, paprika, ground cinnamon (of course!) and salt. Simple spices that bring great taste and health benefits!
    • Ginger - Garlic Paste - I could grate/mince ginger and garlic, but the paste of ginger and garlic makes it a lot easier. We are in a rush, remember!
    • Fresh cilantro - I use the leaves and stems. Since I add it early on in the recipe, The stem soften and lend a lot of character to the dish.

    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 (as I have in eggless pancakes), this spice works equally well in savory dishes too! In this aromatic and mild pulav rice, I have used whole cinnamon stick while in this zucchini Indian recipe, it is 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 do not require cooking.

    Follow these tips to get the perfect texture:

    • Soak the couscous in hot stock (or water) in the ratio 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 stock/water must be just boiled.
    • 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

    Lets make this easy, healthy couscous recipe, shall we?

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

    1. Make the stock: Dissolve the stock cube in hot water and keep aside.
    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.
    Couscous after it has soaked up the hot stock

    3. Chop the vegetables and herbs into small pieces.

    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. Add the salt, ginger garlic paste and cilantro. Stir fry for 2 minutes.

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

    6. Check the couscous: It 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 the vegetables softer, 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. 2-3 minutes is enough (read the section above on how to prepare the couscous)

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

    Variations

    Couscous: Instead of the small grain, instant variety couscous, 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 vegan friendly.

    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 flavour it by adding simple spices such as ground cinnamon, coriander and cumin. Add a dash of fresh juice of 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, re heat 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 /or a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma

    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 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 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 vegan stock cube (5 grams, approximately)
    • ½ cup hot water (just boiled)

    Vegetables and beans

    • 1 small onion (75-100 grams, approximately)
    • 1 small carrot (75-100 grams, approximately)
    • 1 small bell pepper (capsicum) (75-100 grams, approximately)
    • 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 chilli 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. The stock cubes that I use are about 10g per cube and so I have use 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 pepper that you have with you. I love this dish to be bright and colourful. So go ahead and add that pop of colour!
    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 being in the protein element.
     
    Note: Nutrition information is automatically calculated using generic ingredients in a database and so this is just an estimate.

    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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    Padma Kumar profile pic for mygoodfoodworld.

    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 of two lovely girls and an early childhood educator, I deeply care about raising healthy eaters.

    More about me →

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