Some of you may be thinking “warm couscous? YUCK!” but trust me on this one – it is one of the best vegan meals you’ve ever tried! This recipe has become a hit with my whole family even back home in Bulgaria (in a small town) where when they hear vegan food they usually run. This one, they are running towards! 😀
This couscous is incredibly fillinг, gets you a bit of your daily protein and it is full of essential vitamins that your body needs. It isn’t heavy and that high in calories either, so it is full of vegans on a diet or those who desire a light dinner that actually tastes good.
Is couscous healthy?
For those avoiding carbs, couscous is not the thing to eat. However, the fact that it is full of carbs in no way makes it unhealthy. Couscous is super rich in selenium (Just one cup (157 grams) of couscous contains more than 60% of the recommended intake). Selenium is good for you as it is an antioxidant which helps you decrease inflammation and help repair your damaged cells.
Couscous is further a good source of protein for those on a plant-based diet (providing 6 grams per one-cup (157-gram) serving). On top of all, couscous is super easy to prepare with its 1-1 ratio. Whatever volume you put of couscous, you just need to pour the same volume of boiling water on top of it, close with a lid, wait 5 minutes and you got a couscous that’s ready to be eaten.
Of course, what makes something healthy has a lot to do with your individual needs so don’t take my word for it. Now, let’s get cooking.
Warm Vegan Couscous with Chickpeas
- 150g couscous (usually needs around 220ml hot water)
- 1 big onion
- 2 cups of carrot (around 230g)
- 2 red or green peppers
- 150 g fresh spinach or kale (I like it better with spinach but kale works too)
- 2 cans chickpeas (cooked, around 500g)
- 8-10 tablespoons vegan cream (soy or oat) (around 190ml)
- 4 garlic cloves
- 2 teaspoons paprika
- 2 teaspoons ginger powder
- 2 cubes bouillon
- 4 tablespoons soy sauce
- half a lemon (squeeze it, only use the juice)
How to make it:
- Cut up the carrots, peppers and onions and put them on a huge wok pan with a little bit of water and soy sauce.
- As you fry them in the water, you can prepare your couscous by pouring the same volume of hot water over it (same as the volume of the couscous), close with a lid and after 5 minutes it will be ready.
- After around 5 minutes, when your veggies have gotten soft, you can add the spices (paprika, ginger), your bouillon (cut up in small pieces) and the garlic (preferably pressed, but chopped finely works too).
- Stir around well and afterwards add the spinach or kale. Add it slowly as it fills up the pot a lot at first but shrinks quickly after.
- Add the rest of the ingredients which are the chickpeas, couscous and cream.
- Stir around and lastly add the lemon juice (add little at first, taste it and then add the rest if you want it for best result).
- Cook for a minute or two and taste the meal. Add salt if desired and serve!
- I like to serve it with a piece of lemon on top.
- This is good enough for a main meal, you really don’t need a side to go with this.
This is seriously probably one of my favorite plant-based meals out there. I hope you enjoy it as much as I do!
Nutritional Info for 1 portion (out of 7). This meal is a total of 4 portions but I split the nutritional info into 7 to be more precise.