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Vegan variation on Couscous

By Alexandra Rossi

THU NOV 26, 2020

I grew up eating Couscous for holidays... So I decided to share with you my Father revisited recipe....

this is for 4 people but really you can eat it over the week or freeze it.

Cook in a big pot

Brown with some olive oil :

1/2 Green cabbage, separate leafs and cut them in half

1 medium yellow onion , 3 garlic cloves, 1/2 bunch of cilantro

add spices : 1 teaspoon of Ground Cumin, Turmeric, Coriander, 1/2 salt, cinnamon, pepper

Add 1.5 l of water and

2 big spoon of tomato paste

4 small carrots

4 small zucchinis

1 big turnip

1 can of chickpeas

1/2 bunch of cilantro

1/2 yellow squash in cubes previously roasted in oven for 45 minutes

Cook about 45 minutes or till carrots and turnips are ready

add 1 lemon juice before serving

I serve with Quinoa because it is GF... but you can serve with couscous grain of course...