Vegan Pearl Couscous

Vegetable Vegan Pearl Couscous is delicious, chunky & colorful. It is an airy meal that uses couscous and veggies to produce pleasant flavors with tasty spices. It is efficient when used as a side or as a main dish. Vegan Pearl Couscous with Vegetables is airy, yet satisfying. It is ideal for lunch and dinner meal preparation. This recipe is nutritious and satisfying as it is filled with fiber and other plant-based nutrients. Vegan Pearl Couscous can be made to accommodate your favorite veggies or herbs. Give it a shot today, and you will not be disappointed once you take even the first bite.

STATS:

• Diet: Vegan, Dairy-Free
• Course: Main or Side
• Cuisine: Mediterranean
• Time for prep: 10 minutes
• Cooking time: 15 minutes
• Working time (total): 25 minutes
• Size/serving: 1 bowl
• Total yield: 4 servings
• Level of difficulty: Easy
• Mode of cooking: Stovetop

EQUIPMENT:

• Medium saucepan
• Frying pan/skillet
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon or spatula

INGREDIENTS:

• One cup of pearl couscous
• 1½ cups water/vegetable broth
• One tablespoon of olive oil
• A little onion, diced
• Two minced garlic cloves
• One diced zucchini
• 1 sliced bell pepper of any color
• Half a cup of cherry tomatoes
• One grated carrot
• Half a teaspoon of cumin
• 1/2 a teaspoon of paprika
• To taste, add pepper as well as salt.
• Two tablespoons of freshly chopped basil or parsley
• Half of a lemon’s juice

INGREDIENT NOTES:

Pearl Couscous:

• Israeli couscous is another name for it. It is bigger than the usual couscous and is chewy. Make it with whole wheat to include more fiber.

Vegetable Broth:

• Gives additional taste. Water also works. Salt-watching: Use low-sodium.

Olive Oil:

• Extra virgin will be used to make it taste good. Instead, you may replace avocado oil.

Veggies:

• Zucchini, bell pepper, tomatoes, and carrots are color and texture ingredients. Use whichever and how many veggies you want and have.

Spices:

• Dried onion and paprika, and cumin bring warmth. An additional couple of options you can add turmeric or chili flakes.

Herbs & Lemon:

• New parsley or basil is used to brighten it. The flavor is brightened up with the lemon juice.

INSTRUCTIONS:

1. In a saucepan, heat ½ tablespoon of olive oil.
2. Toast for two to three minutes, till golden, and then add pearl couscous.
3. Pour in water or vegetable broth and bring it to a boil.
4. Keep the lid on and simmer till the liquid is completely absorbed.
5. Take off the heat. Leave the lid on and let it sit.
6. In a saucepan, heat the remaining half a teaspoon of oil.
7. Next, add the onion and garlic, then cook them for 2 to 3 minutes.
8. Add carrots, bell pepper, and zucchini.
9. Sauté till tender, 4 to 5 minutes.
10. Add the paprika, cumin, cherry tomatoes, salt, and pepper and stir.
11. Cook for a further minute or two.
12. Fluffing the prepared wheat with a fork.
13. To the couscous, add the sautéed vegetables.
14. Gently stir to blend.
15. Add the lemon juice.
16. Add chopped basil or parsley on top.
17. Serve hot or cold.

TIPS:

• Cook toasted couscous in advance for a nutty taste.
• Some chickpeas/white beans add additional protein.
• At the end of cooking, mixing spinach/kale adds more greens.
• Brush with a dollop of hummus/tahini on top.
• Easy, vegan lunches to be packed in lunch boxes.
• Add sweet-crunchiness in the way of raisins/chopped nuts.

STORAGE INFORMATION:

FRIDGE:

• Store the Vegan Pearl Couscous with Vegetables in a firmly sealed container in the freezer. It tastes great cold or gently reheated, and it keeps for three to four days.

FREEZER:

• It has a two-month shelf life in a cool place. frosted all over the night to thaw. When ready to use, warm carefully in the oven or on the stove.

FAQs:

Or can I substitute regular couscous with it?

• Yes, but modify the time of cooking. Regular couscous takes a lot less time to cook.

Is this gluten-free?

• No, unless you get gluten-free couscous. Nevertheless, make sure to look at labels.

May I turn this into an oil-free recipe?

• Yes. Saute using veggie broth as a substitute for oil.

Am I able to have it as a cold salad?

• Absolutely. It can be eaten as a couscous salad after being refrigerated.

Which protein can I add?

• Add soybeans or chickpeas/lentils to get a strong taste of vegan taste.

NUTRITIONAL INFORMATION (Per Serving – Approximate):

Calories: 240
Carbs: 38g
Total Carbs: 38g
Fiber: 5g
Protein: 6g
Fat: 6g
Calcium: 40mg
Iron: 2mg
Sodium: 290mg
Potassium: 410mg
Serving size: 1 bowl
Servings: 4