The warm, comforting flavors of North African cuisine have captured hearts around the world. One of its most beloved staples is couscous – a light and fluffy semolina flour dish that pairs perfectly with a medley of savory and sweet ingredients. And while traditional couscous recipes often call for animal products, vegan options are just as flavorful and satisfying. In this article, we’ll explore 18 delicious and innovative vegan couscous recipes to spice up your meals and impress your friends. Whether you’re in the mood for something hearty and comforting or light and refreshing, these recipes will guide you through a culinary journey across the Mediterranean.
Moroccan Spiced Vegan Couscous with Roasted Vegetables
Experience the vibrant flavors of Morocco with this aromatic and nutritious dish, perfect for a weeknight dinner or special occasion. This recipe combines tender roasted vegetables with fluffy couscous infused with warming spices.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 bell peppers (any color), seeded and chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the chopped vegetables with olive oil, garlic, cumin, smoked paprika, cinnamon, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes or until tender.
4. Cook couscous according to package instructions using 2 cups of water.
5. Fluff couscous with a fork and stir in the roasted vegetable mixture.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Lemon Herb Chickpea and Couscous Salad
This refreshing salad combines the creamy texture of chickpeas with the nutty flavor of couscous, all tied together with a zesty lemon herb dressing. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 cup cooked chickpeas
– 1 cup cooked couscous
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon chopped fresh parsley
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese
Instructions:
1. In a large bowl, combine cooked chickpeas and couscous.
2. In a small bowl, whisk together lemon juice, olive oil, garlic, and parsley.
3. Pour the dressing over the chickpea-couscous mixture and toss to coat.
4. Season with salt and pepper to taste.
5. If using feta cheese, crumble it on top of the salad and serve.
Cooking Time: 10-15 minutes (depending on cooking time for chickpeas and couscous)
Vegan Mediterranean Couscous Stuffed Peppers
Vegan Mediterranean Couscous Stuffed Peppers: A flavorful twist on traditional stuffed peppers, this recipe combines the warmth of couscous with the tanginess of Mediterranean herbs and spices.
Ingredients:
– 4 bell peppers, any color
– 1 cup vegan couscous
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh oregano
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup crumbled vegan feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook couscous according to package instructions using water or broth.
3. In a pan, heat olive oil over medium heat. Add garlic and cook for 1 minute.
4. Stuff each bell pepper with cooked couscous mixture, chopped parsley, oregano, paprika, salt, and pepper.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-50 minutes
Curried Coconut Couscous with Cashews and Raisins
Experience the exotic flavors of the East with this aromatic dish, perfect for a quick weeknight meal or a special occasion. The combination of creamy coconut milk, warm curry powder, and nutty cashews creates a delightful harmony of textures and tastes.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1 can (14 oz) coconut milk
– 1 tablespoon curry powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped cashews
– 2 tablespoons raisins
– 2 tablespoons olive oil
Instructions:
1. Cook couscous according to package instructions using 2 cups of water.
2. In a separate pan, heat coconut milk over medium heat. Add curry powder, salt, and pepper. Whisk until smooth.
3. Add cooked couscous to the coconut mixture and stir until well combined.
4. Stir in cashews and raisins.
5. Serve warm, garnished with additional cashews and raisins if desired.
Cooking Time: 20-25 minutes
Harissa Roasted Carrot and Couscous Bowl
Roasting carrots with a spicy kick from harissa adds a depth of flavor to this simple yet satisfying couscous bowl. Perfect as a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 4-6 large carrots, peeled and chopped into 1-inch pieces
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp harissa powder (adjust to taste)
– Salt and pepper, to taste
– 1 cup cooked couscous
– Chopped fresh parsley or cilantro, for garnish
– Lemon wedges, for serving (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss carrots with olive oil, cumin, smoked paprika, harissa powder, salt, and pepper.
3. Spread carrots on a baking sheet in a single layer and roast for 25-30 minutes or until tender and caramelized.
4. Cook couscous according to package instructions.
5. To assemble the bowl, place roasted carrots over cooked couscous and garnish with parsley or cilantro. Serve with lemon wedges, if desired.
Cooking Time: 25-30 minutes
Vegan Couscous with Spinach, Tomatoes, and Olives
Vegan Couscous with Spinach, Tomatoes, and Olives: A flavorful and nutritious dish that combines the simplicity of couscous with the bold flavors of the Mediterranean. This recipe is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup pitted green olives, sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring the water to a boil in a medium saucepan. Add the couscous, cover, and turn off the heat. Let it sit for 5-7 minutes or until the liquid is absorbed.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the fresh spinach leaves, diced tomatoes, and sliced olives. Cook until the spinach has wilted, about 2-3 minutes.
5. Fluff the cooked couscous with a fork and add it to the skillet. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Sweet Potato and Kale Vegan Couscous Pilaf
This hearty pilaf combines roasted sweet potatoes with wilted kale and fluffy couscous, all infused with a hint of aromatic spices. Perfect as a main dish or side, it’s a delightful twist on traditional pilafs.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 2 cups kale leaves, stems removed and chopped
– 1 cup couscous
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 2 cups vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pot, sauté onion and garlic in remaining 1 tablespoon olive oil over medium heat.
4. Add cumin, smoked paprika (if using), and chopped kale. Cook until wilted, about 5 minutes.
5. Add roasted sweet potato to the pot and stir to combine.
6. Add couscous and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 5-7 minutes or until liquid is absorbed.
7. Serve hot, garnished with chopped fresh herbs (optional).
Cooking Time: 45-50 minutes
Spicy Moroccan Lentil and Couscous Stew
This hearty stew is a flavorful blend of tender lentils, nutty couscous, and aromatic spices, perfect for a cozy dinner or lunch. With its bold flavors and satisfying texture, it’s sure to become a favorite.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1 cup couscous
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, heat the oil over medium-high. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute, stirring constantly.
3. Add lentils and water. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes or until lentils are tender.
4. Stir in couscous and cook, covered, for an additional 5 minutes.
5. Season with salt and black pepper to taste. Garnish with parsley or cilantro, if desired.
Cooking Time: 30-35 minutes
Vegan Couscous Tabouli with Fresh Herbs
Experience the fresh flavors of Morocco with this vibrant vegan couscous tabbouleh recipe, bursting with herbs and nutrients. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 1/2 cup cherry tomatoes, halved
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Cook couscous according to package instructions using 2 cups of water. Let it cool.
2. In a large bowl, combine parsley, mint, scallions, and cherry tomatoes.
3. In a small bowl, whisk together lemon juice and olive oil.
4. Add the cooled couscous to the herb mixture and pour in the dressing. Toss gently to combine.
5. Season with salt and pepper to taste.
6. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 15 minutes
Roasted Eggplant and Chickpea Couscous Salad
Roasted Eggplant and Chickpea Couscous Salad Recipe
This flavorful salad combines the creamy texture of roasted eggplant with the nutty flavor of couscous, all tied together with a tangy chickpea dressing. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 2 medium eggplants
– 1 cup cooked couscous
– 1 can chickpeas (14.5 oz)
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Slice the eggplants into 1-inch thick rounds.
2. Place the eggplant slices on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes or until tender.
3. Cook couscous according to package instructions. In a bowl, combine cooked couscous, chickpeas, garlic, lemon juice, salt, and pepper.
4. Once the eggplant is roasted, let it cool before chopping it into small pieces. Add the chopped eggplant to the couscous mixture.
5. Toss to combine and garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Vegan Couscous with Apricots, Almonds, and Mint
This flavorful couscous dish is a perfect blend of sweet and savory, featuring tender apricots, crunchy almonds, and refreshing mint. It’s an ideal side dish or light meal for warm weather.
Ingredients:
– 1 cup vegan couscous
– 2 cups water
– 1/4 cup dried apricots, chopped
– 1/4 cup sliced almonds
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. Bring the water to a boil in a medium saucepan.
2. Add the couscous, cover, and turn off heat. Let it sit for 5 minutes.
3. Fluff the couscous with a fork.
4. In a large bowl, combine cooked couscous, chopped apricots, almonds, and mint.
5. Drizzle with olive oil and season with salt to taste.
6. Serve warm or at room temperature.
Cooking Time: 15 minutes
Creamy Avocado and Lime Vegan Couscous
This recipe combines the creamy richness of avocado with the brightness of lime to create a refreshing and flavorful vegan couscous dish. Perfect for a light lunch or dinner, this recipe is quick and easy to make.
Ingredients:
– 1 cup vegan couscous
– 2 ripe avocados, diced
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook the couscous according to package instructions. Set aside.
2. In a blender or food processor, combine diced avocado, lime juice, and olive oil. Blend until smooth and creamy.
3. Fluff the cooked couscous with a fork and stir in the avocado mixture.
4. Season with salt and pepper to taste.
5. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 15 minutes
Vegan Couscous with Grilled Zucchini and Tahini Dressing
This refreshing summer dish combines the creamy richness of tahini dressing with the light, fluffy texture of couscous, all wrapped up with the smoky sweetness of grilled zucchini.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook couscous according to package instructions using water or broth. Set aside.
2. Preheat grill or grill pan to medium-high heat. Brush zucchini slices with a little oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender and lightly charred.
3. In a blender or food processor, combine tahini, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
4. To serve, place cooked couscous on a plate, top with grilled zucchini, and drizzle with tahini dressing. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Pomegranate and Pistachio Vegan Couscous Delight
This vibrant and flavorful dish combines the sweetness of pomegranate with the crunch of pistachios, all wrapped up in a fluffy vegan couscous. Perfect for a quick and satisfying meal or as a side dish for your favorite main course.
Ingredients:
– 1 cup vegan couscous
– 2 cups water or vegan broth
– 1/4 cup pomegranate juice
– 2 tablespoons olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped pistachios
– Salt and pepper to taste
– Optional: 1/4 teaspoon cumin, paprika, or other spice of your choice
Instructions:
1. Bring the water or broth to a boil and add the couscous. Cover and let it sit for 5-7 minutes, or until the liquid is absorbed.
2. In a large bowl, whisk together the pomegranate juice, olive oil, parsley, pistachios, salt, and pepper.
3. Fluff the cooked couscous with a fork and add to the bowl. Toss until well combined.
4. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Vegan Couscous with Roasted Cauliflower and Turmeric
This flavorful and nutritious recipe combines the comfort of couscous with the creamy sweetness of roasted cauliflower, all infused with the warm, earthy spice of turmeric. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup vegan couscous
– 2 cups water
– 1 head of cauliflower, broken into florets
– 2 tbsp olive oil
– 1 tsp ground turmeric
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower with olive oil, salt, and pepper until well coated.
3. Spread the cauliflower on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
4. Cook couscous according to package instructions using 2 cups of boiling water.
5. In a small bowl, mix together turmeric and a pinch of salt.
6. Fluff cooked couscous with a fork and stir in the turmeric mixture.
7. Serve roasted cauliflower over the top of the turmeric-infused couscous.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Basil Vegan Couscous
This flavorful couscous dish combines the sweetness of sun-dried tomatoes with the brightness of fresh basil, all in a creamy vegan sauce. Perfect as a side or main course, this recipe is quick to prepare and packed with Mediterranean flair.
Ingredients:
– 1 cup couscous
– 2 cups water or vegan broth
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Optional: nutritional yeast for added cheesy flavor
Instructions:
1. Bring water or broth to a boil. Add couscous, cover, and turn off heat. Let sit for 5 minutes.
2. In a large skillet, sauté onion and garlic in olive oil until softened. Add sun-dried tomatoes and cook for 1 minute.
3. Stir in chopped basil, lemon juice, salt, and pepper. Add cooked couscous to the skillet, tossing to combine.
4. Serve warm or at room temperature. If desired, sprinkle with nutritional yeast for a cheesy, vegan twist.
Cooking Time: 15-20 minutes
Vegan Couscous with Butternut Squash and Cranberries
This hearty and flavorful dish combines the warmth of butternut squash with the sweetness of cranberries, all wrapped up in a fluffy vegan couscous. Perfect for a cozy fall or winter evening.
Ingredients:
– 1 cup vegan couscous
– 2 cups water or vegetable broth, warmed
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 tablespoon olive oil
– 1 small onion, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup fresh or frozen cranberries
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large saucepan, bring the warmed water or broth to a boil.
3. Add the couscous, cover, and turn off heat. Let sit for 5-7 minutes or until fluffy.
4. Toss the squash with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for about 30-40 minutes, or until tender.
5. In a separate saucepan, sauté the chopped onion over medium heat until translucent.
6. Add the roasted squash to the onion and stir to combine.
7. Fluff the cooked couscous with a fork and mix with the squash mixture. Stir in cranberries.
8. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Smoky Paprika and Roasted Pepper Couscous
This hearty couscous dish combines the warm, smoky flavor of paprika with the sweetness of roasted peppers. Perfect for a cozy dinner or as a side dish.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook couscous according to package instructions using 2 cups of water.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add chopped red bell pepper and cook for an additional 5 minutes, or until tender.
5. Stir in diced tomatoes, smoked paprika, salt, and pepper.
6. Combine cooked couscous with the skillet mixture and toss to combine.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your mealtime with these 18 flavorful vegan couscous recipes! From Moroccan-inspired dishes to Mediterranean favorites, and from hearty stews to refreshing salads, there’s something for every occasion. Discover creative combinations like Morrocan Spiced Vegan Couscous with Roasted Vegetables, Lemon Herb Chickpea and Couscous Salad, and many more. Whether you’re in the mood for something spicy or sweet, these recipes are sure to delight your taste buds.