Giant couscous, also known as Israeli couscous or pearl couscous, is a blank canvas for a delicious and satisfying vegan meal. This Vegan Giant Couscous Recipe bursts with fresh Mediterranean flavors, combining plump couscous pearls with colorful vegetables, aromatic herbs, and a bright lemon dressing. It’s surprisingly simple to make and perfect for a quick weeknight dinner, a satisfying lunch, or a flavorful side dish.
What You’ll Need to Make This Vegan Giant Couscous Recipe
This recipe is incredibly versatile and can be easily adapted to whatever vegetables you have on hand. Here’s a basic ingredient list to get you started:
- Giant couscous: The star of the show! You’ll need about 1 cup dry.
- Vegetable broth: For cooking the couscous, use a flavorful vegetable broth for added depth.
- Olive oil: A drizzle of good-quality olive oil adds richness and helps to toast the couscous.
- Aromatics: Garlic and red onion are our go-to’s for this recipe.
- Colorful veggies: Bell peppers, zucchini, and cherry tomatoes add sweetness and beautiful color.
- Fresh herbs: Parsley, mint, and dill bring fresh Mediterranean flavors to the dish.
- Lemon: You’ll need both the zest and the juice for a zesty, bright element.
- Spices: A pinch of salt and pepper is all you need!
Vibrant ingredients for vegan giant couscous
How to Make Vegan Giant Couscous
This recipe comes together in just a few simple steps:
- Toast the couscous: Heat the olive oil in a large pan over medium heat. Add the dry giant couscous and toast for a few minutes until lightly golden brown. This step adds a nutty flavor to the couscous.
- Cook the couscous: Pour the vegetable broth into the pan with the toasted couscous and bring to a boil. Reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the couscous is tender and has absorbed all the liquid.
- Sauté the vegetables: While the couscous simmers, heat a little more olive oil in a separate pan. Add the chopped onion, garlic, and your chosen vegetables. Sauté until tender-crisp, about 5-7 minutes.
- Combine and simmer: Fluff the cooked couscous with a fork. Add the sautéed vegetables to the couscous along with the chopped fresh herbs, lemon zest, lemon juice, salt, and pepper. Stir to combine and simmer for another minute to allow the flavors to meld.
Cooking vegan giant couscous on a stovetop
Tips for the Best Vegan Giant Couscous
- Don’t overcook the couscous: Nobody likes mushy couscous! Follow the package directions for cooking time and be careful not to overcook it. It should be tender but still have a slight bite.
- Get creative with vegetables: Feel free to customize this recipe with your favorite vegetables! Asparagus, broccoli florets, diced eggplant, or chopped artichoke hearts would all be delicious additions.
- Add some protein: To make this a complete meal, consider adding a protein source like chickpeas, lentils, crumbled tofu, or tempeh.
- Make it ahead: This salad is perfect for meal prepping! It can be made ahead of time and stored in the refrigerator for up to 3 days.
Serving vegan giant couscous with lemon wedges
Vegan Giant Couscous: FAQs
Can I use water instead of vegetable broth?
You can use water, but vegetable broth adds a depth of savory flavor that elevates the dish.
Can I make this recipe gluten-free?
Yes, ensure your giant couscous is certified gluten-free, as some brands may contain traces of gluten.
How do I store leftover vegan giant couscous?
Store it in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over it and microwave it or warm it gently in a pan on the stovetop.
This vegan giant couscous recipe is a celebration of fresh, vibrant flavors. It’s a simple yet satisfying dish that is sure to become a favorite in your weekly rotation. Enjoy!
