Vegan Couscous
At Naturocenter we are always thinking about lending a different touch to our recipes and, without a doubt, couscous is one of the most popular recipes in recent years due to its exoticism and its characteristic (and delicious) flavour. The vegan couscous that we present today is a simple, rich and healthy recipe that provides all the necessary nutrients, especially for women during pregnancy. Besides, being a vegan, we don’t have to worry about any animal having suffered because we only eat vegetables (and yes, tomatoes don’t have feelings). So let’s perform the recipe!
We will need:
- A courgette
- Half an onion
- One clove of garlic
- An eggplant
- A carrot
- A green pepper
- Three ripe tomatoes
- Four servings of couscous (wheat semolina will also do)
- Extra virgin olive oil
- Water
- Parsley, salt and pepper
Preparation:
Fry the onion and garlic, previously peeled and diced, in a casserole dish with a good dash of olive oil.
Next, clean, peel and cube the courgette, aubergine, green pepper, carrot and tomato (to peel the tomato well it is advisable to poach it in hot water and ice). Add all the already cut vegetables and fry them until they are golden brown.
Once the vegetables are cooked, chop the sprigs of parsley and add them to the casserole (you can also add raisins and a little mint to add a little sparkle to the dish). At the same time, we need to cook the couscous to a rate of one cup of couscous to one cup of water.
Once everything is ready, serve the couscous on a plate and add the vegetables on top.
All that’s left is to enjoy this wonderful vegan couscous in good company!