Mediterranean Lights Red Couscous Vegan Food

EASY VEGAN COUSCOUS SALAD (MEDITERRANEAN-STYLE)

Steps:

• To a large bowl, add the diced red pepper, tomatoes, cucumber, and sliced olives.
• In a small mixing bowl, combine the lemon juice, lemon zest, olive oil, crushed garlic, salt, and pepper. If you have a large lemon with a lot of zest, start with around half then add more zest to taste later on.
• Heat a pan over low-medium heat and add the dried couscous to the dry pan. Toast for around 5 minutes or until golden brown, moving regularly to avoid burning.Note: I like to make couscous in a pan with a tight-fitting lid, as it lets me toast the couscous first. Toasting isn't necessary but adds extra flavour. If you don't want to do this, you can just add the dried couscous and liquid to a heat-proof bowl with a lid or cling film (plastic wrap) to create a tight fit.
• Once the couscous is toasted, remove the pan from the heat and pour over the boiling water or vegan stock. Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).
• Once soft, fluff up the couscous lightly using a fork.
• Roughly chop the fresh basil. Add this to the bowl of veg along with the couscous and lemon dressing, then mix everything together well. Adjust the seasoning to taste and serve.

MEDITERRANEAN COUSCOUS AND VEGETABLES

Steps:

• In a medium-sized saucepan, bring the chicken broth to boiling.
• Add in couscous; remove from heat, cover and set aside for about 10 minutes or until all the liquid is absorbed.
• Meanwhile in a skillet heat oil over medium heat.
• Add in zucchini, green and red bell peppers, onion and garlic; cook stirring until veggies are crisp-tender, about 4-5 minutes (don't over cook the veggies!).
• Stir in the chickpeas, tomato and olives; stir until just heated through.
• Transfer the couscous mixture to a large bowl and fluff with a fork.
• Add in the veggie mixture with the lemon juice, salt and pepper to the couscous mixture and toss well to combine.
• Cover the bowl and refrigerate for minimum of 2 hours or more.

RED COUSCOUS

Steps:

• Saute the onion in olive oil until it begins to soften, about two minutes; add the couscous, apple juice, beet juice and seasonings; mix well and bring to a boil.
• Reduce the heat to a low simmer and cover the pot; steam for about 30-35 minutes or until the liquid is absorbed and the couscous is a bright red.