I have only ever eaten couscous as a salad add on. For preparation I add oil, garlic powder, soy sauce, and then cover with boiling water. I then add this to my salad, or fill a bowl with couscous and add diced tomatoes and cucumber.
But I wonder how others eat and prepare their couscous.
I put couscous, salt, tomatoes, peppers and some spices into a pot and add water. Then bring to a boil and wait for all the water to disappear.
This but I sauté the veggies (and add onion and garlic) and use veggie stock instead of water.
Yeah I just remembered I put the couacous in later. Have not made it in a while. Vegies go in, medium heat smother a bit, add water, wait a bit then add couscous.
VEGETABLE COUS COUS
From Morocco
Ingredients:
- Onions, roughly diced
- Ginger
- Spices, e.g:
Curry, cumin, turmeric. - Hard vegetables, e.g:
Carrots, potatoes, beet, pumpkin - Soft vegetables, e.g:
Mushrooms, zucchinis, cauliflower, peppers, tomatoes - 1 tin of chickpeas
- Salt
- Cous cous
Instructions:
- Roughly dice plenty of onions and fry in oil with ginger. Fry the spices briefly and deglaze with a little chickpea water.
- Add hard vegetables in thick slices or cubes, cook a little. Then add softer vegetables.
- Add the chickpeas at the end and season with salt. There should be some sauce left over.
- Serve with cous cous!
Shared with Broccoli
I use it for salad, too. Couscous, sundried tomatoes, Kalamata olives, vegan feta, and some oregano. I could live on that stuff.
I recently had it as a salad, but with Tabouli also, and it was really good. I called it Tabouscous. But usually more as a side dish like rice or pasta.
Apart from salad, cous cous is also a great base to make vegan patties. Mix the prepared cous cous with soy flour or gluten powder, spices, herbs etc. and you’ll get a great and fluffy dough to make hamburgers, meat balls, fill bell peppers etc. :)
I used to keep a box of couscous at work for quick snacks. Little bit in a mug with a pinch of veggie stock, very tasty.
The food so nice they named it twice
