Simple CousCous (Vegan). Couscous is made from semolina flour; it contains gluten (unlike quinoa which has a similar texture) and it's one of those things that are so easy to cook, you won't even believe it. If you haven't tried any couscous recipes until now, you have no idea what you're missing! Peel and cut the carrots and onion and throw them in a bowl, add water and soup cubes, cardamom, bay leaves and peeled cloves of garlic and cook it on high flame until carrots are tender Put the couscous in a big bowl which also has a cover, as we need to cover it later.
Easy Moroccan Couscous Recipe This Moroccan couscous recipe is a simplified, vegan version of the traditional dish, filled with sweet raisins, crunchy almonds and herbs. It might not be authentic, but it makes for an easy, flavorful side dish. Serve it warm with roasted vegetables or your favorite protein. You can have Simple CousCous (Vegan) using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Simple CousCous (Vegan)
- You need 200 g of couscous.
- You need 4 tbsp of olive oil.
- It’s of For the veggie broth.
- It’s 1-2 of veggie soup cubes.
- Prepare 4 of carrots.
- Prepare 1 of onion.
- It’s 1 of garlic.
- Prepare of Few pods of cardamom.
- You need 2 of bay leaves.
This is the best Mediterranean vegan couscous salad! Toasting the couscous first is a simple way to add an extra layer of flavour. Once the water is boiling, take the pot off the stovetop and add in the couscous and put the lid back on (the couscous will be ready in a minute or two). Meanwhile peel the onions and cut them in rings & chop the parsley.
Simple CousCous (Vegan) instructions
- Peel and cut the carrots and onion and throw them in a bowl, add water and soup cubes, cardamom, bay leaves and peeled cloves of garlic and cook it on high flame until carrots are tender.
- Put the couscous in a big bowl which also has a cover, as we need to cover it later. Add the olive oil.
- Add the soup to the couscous, mix and cover for 10 min.
- Arrange the veggies on top. Enjoy.
Stir tomato paste and vegetable bouillon together in the cup you used to measure the couscous. Fill the measuring cup with boiling water and pour over couscous. The short answer is that it is pasta. Basically, it is little balls of semolina. Or in the case of Israeli couscous, it is comprised of slightly bigger balls of semolina.