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Vegetarian Recipes With Couscous

By Author Devante

Try these vegetarian recipes with couscous.

Vegetarian Recipes With Couscous

To learn more about couscous and how to prepare it step by step, follow this link https://riceselect.com/product/riceselect-pearl-couscous.

Vegetarian curry couscous

Ingredients

  • 5 oz of dry couscous.
  • 1 medium onion.
  • 2 cloves of garlic.
  • 1 tomato.
  • 1 carrot.
  • 7 oz of pumpkin.
  • 1/2 red bell pepper
  • Curry powder.
  • 2 tablespoons of oat milk.
  • Salt to taste.
  • Ground black pepper to taste.
  • Cumin to taste.
  • Fresh parsley.
  • Extra virgin olive oil Cornicabra.

Preparation

  1. Start by chopping all the vegetables. Peel the onion and chop it into small cubes as we do with the garlic cloves.
  2. Peel the carrot and cut it into small cubes. Reserve everything on a plate.
  3. Wash the bell pepper and remove the seeds, do the same with the tomato and dice everything. Remove the skin of the tomato by scalding it first for a few seconds in boiling water, as this will facilitate this task. Also reserve.
  4. Peel the pumpkin and dice it. Reserve it together with the rest.
  5. When all the vegetables are ready, put a non-stick pan on the fire and pour three or four spoonfuls of extra virgin olive oil and add the onion. Cover the casserole, and with a pinch of salt over very low heat, let it cook for about 10 to 15 minutes.
  6. When the onion becomes transparent, add the garlic and the carrot.
  7. When the vegetables are golden brown, take them out of the pan, trying to keep the maximum possible amount of oil used in the frying inside the container.
  8. Add the peppers to the casserole along with the pumpkin pieces. Increase the heat to medium and let it cook until both vegetables are tender.
  9. At this point, add the reserved vegetables and mix.
  10. Then add the curry along with the rest of the spices and let them fry for a minute as this will enhance their flavor.
  11. Pour the two tablespoons of oat milk and mix well so that all the flavors are integrated.
  12. Finally, add the dry couscous to the casserole. First, brown it for a few minutes (2 or 3) with the sauce so that it is impregnated with its juice and then add the same quantity of water that of couscous. It is preferable that the water is boiling at the moment of adding it to the casserole, but in the case that it is not, take it to boil, raising the fire to the maximum. Mix well.
  13. When the water starts to boil, cover the pan, turn off the heat and wait 5 to 10 minutes. After that time, uncover and give everything a few turns so that the couscous does not remain caked.
  14. When serving the vegetarian couscous with curry, sprinkle some chopped fresh parsley and a dash of extra virgin olive oil on top.

Couscous salad with vegetables and almonds

Ingredients

  • 4 oz of couscous.
  • Juice of two lemons.
  • 3.5 oz of cooked corn.
  • 2 carrots.
  • ½ cucumber.
  • 1 purple radicchio.
  • 3.5 oz of mushrooms.
  • 7 oz of cauliflower.
  • 1 oz of sliced almonds.
  • 1 tablespoon of extra virgin olive oil Picual.
  • Nutmeg to taste.
  • Salt to taste.
  • Ground black pepper to taste.
  • 2-3 fresh mint leaves.

Preparation

  1. Prepare the vegetables. Peel and dice the carrots. Clean and chop the cauliflower.
  2. Put a pot on the fire with water and a little salt and, when it starts to boil, add the vegetables. Blanch them for about five minutes, draining them well after this time.
  3. On the other hand, peel and chop the cucumber into small cubes. Clean the purple radicchio and chop it finely. Peel and chop the onion. Drain the corn from the juice in which it is preserved.
  4. Clean the mushrooms, chop them into pieces and fry them briefly in a pan with a little olive oil. Season them with salt and pepper and when they are ready, remove them and set aside.
  5. In the same frying pan, toast the sliced almonds.
  6. With all the vegetables prepared, make the couscous. Put a casserole to boil with something less than half a glass of water with a little salt and a few drops of oil. When it starts to boil, remove it from the heat and pour the couscous. Cover it and we let it hydrate for about five minutes.
  7. After this time, uncover the casserole and with the help of a fork, separate well the grains of couscous.
  8. Throw it in a wide bowl and add the vegetables and the almonds.
  9. Water with a generous splash of extra virgin olive oil Picual, the juice of the two lemons and the chopped mint leaves.

Give a few turns so that all the ingredients of our couscous with vegetables and almonds are well mixed and impregnated with the dressing, and take it to the refrigerator to cool and rest a little before serving.