Vegan Veggie & Mushroom Cous Cous
A simple veggie mushroom cous cous, pairs well with stewed lentils and mediterrainean cuisine, like falafels.
Servings Prep Time
4 10Minutes
Cook Time Passive Time
15Minutes 25Minutes
Servings Prep Time
4 10Minutes
Cook Time Passive Time
15Minutes 25Minutes
Ingredients
Instructions
  1. Bring water to a boil, dissolve veggie stock cube into large cup, pour over 1 cup of dried couscous with 1 tsp of turmeric; in a large bowl, cover with a plate for 5 minutes.
  2. Thinly slice red onion, pepper, mushrooms, and carrot into small pieces. Heat oil in a pan and fry red onions until softened, add mushrooms and cook a further 5 minutes until water is released.
  3. Add bell pepper and cubed carrot, add 50 ml of water too, bring to a light boil, and add garlic powder, smoked paprika and cumin, form a paste and cook on a low heat for 2 minutes until aromatic.
  4. Fluff prepped cous cous in the bowl and transfer to the pan of veggies, combine and stir well, cook for a further 5-10 minutes on a medium-low heat, until all excess water is evaporated.
  5. Leave to sit for 5 minutes before serving. Enjoy with lentils, hummus or homemade falafels!
Recipe Notes

No need to cook couscous, just submerge with boiling water and cover a bowl with a plate for 5 mins.