Mediterranean Lights Red Couscous Vegan Recipes

EASY VEGAN COUSCOUS SALAD (MEDITERRANEAN-STYLE)

Steps:

• To a large bowl, add the diced red pepper, tomatoes, cucumber, and sliced olives.
• In a small mixing bowl, combine the lemon juice, lemon zest, olive oil, crushed garlic, salt, and pepper. If you have a large lemon with a lot of zest, start with around half then add more zest to taste later on.
• Heat a pan over low-medium heat and add the dried couscous to the dry pan. Toast for around 5 minutes or until golden brown, moving regularly to avoid burning.Note: I like to make couscous in a pan with a tight-fitting lid, as it lets me toast the couscous first. Toasting isn't necessary but adds extra flavour. If you don't want to do this, you can just add the dried couscous and liquid to a heat-proof bowl with a lid or cling film (plastic wrap) to create a tight fit.
• Once the couscous is toasted, remove the pan from the heat and pour over the boiling water or vegan stock. Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).
• Once soft, fluff up the couscous lightly using a fork.
• Roughly chop the fresh basil. Add this to the bowl of veg along with the couscous and lemon dressing, then mix everything together well. Adjust the seasoning to taste and serve.

MEDITERRANEAN COUSCOUS (VEGAN) RECIPE - (4.6/5)

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.

MEDITERRANEAN LIGHT'S RED COUSCOUS (VEGAN)

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.

MEDITERRANEAN BREAKFAST COUSCOUS

Steps:

• Combine soy milk and cinnamon stick in large saucepan over medium-high heat; heat 3 minutes or until small bubbles for around inner edge of pot (about 180 degrees). Do not boil.
• Remove from heat; stir in couscous, apricots, currants, 4 teaspoons brown sugar, and salt.
• Cover the mixture, and let stand 15 minutes.
• Remove and discard cinnamon stick.
• Divide couscous among each of 4 bowls, and top each with 1 teaspoon melted butter and 1/2 teaspoon brown sugar.
• Serve immediately.

MEDITERRANEAN COUSCOUS AND VEGETABLES

Steps:

• In a medium-sized saucepan, bring the chicken broth to boiling.
• Add in couscous; remove from heat, cover and set aside for about 10 minutes or until all the liquid is absorbed.
• Meanwhile in a skillet heat oil over medium heat.
• Add in zucchini, green and red bell peppers, onion and garlic; cook stirring until veggies are crisp-tender, about 4-5 minutes (don't over cook the veggies!).
• Stir in the chickpeas, tomato and olives; stir until just heated through.
• Transfer the couscous mixture to a large bowl and fluff with a fork.
• Add in the veggie mixture with the lemon juice, salt and pepper to the couscous mixture and toss well to combine.
• Cover the bowl and refrigerate for minimum of 2 hours or more.

MEDITERRANEAN COUSCOUS

Steps:

• Bring broth to a boil and gradually add coucous. Remove from heat and cover.
• Wait 5 minutes then fluff with a fork.
• Combine all ingredients except oil and lemon juice.
• Wisk juice and oil pour over mixture and toss gently.
• If using feta add now.
• Enjoy.