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4.95
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38
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Vegan Couscous with Veggies
This easy
vegan couscous recipe
is made with just a handful of ingredients and takes just 20 minutes to cook. Use it as a side dish for meals or add a healthy plant-based protein and it turns into a tasty main dish.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Dinner, Lunch
Cuisine:
American
Diet:
Vegan
Servings:
2
servings
Calories:
412
kcal
Author:
Margaret Chapman
Equipment
Measuring Cups
Measuring spoons
My favorite knives
Ingredients
1
cup
of dried couscous
1
Tablespoon
of vegetable oil
6
spears
of asparagus, chopped into ¼-inch pieces
1
bell pepper
diced
1
medium tomato
diced
Salt and pepper
to taste
Instructions
In a medium pan, cook couscous according to the package instructions.
Heat a large pan over medium heat, heat oil. Add in your asparagus, bell pepper, and garlic, and cook until tender, about 5 to 8 minutes.
To season, add a little salt & pepper. Fold in with couscous and diced tomato, and serve warm.
Notes
Add extra flavor:
Lemon juice with minced parsley pair nicely with this dish.
Don’t overcook the veggies.
Leaving the vegetables with a bit of crunch makes a better-tasting veggie couscous.
Works hot or cold.
This means you can eat it hot for dinner and save the leftovers to carry for an easy weekday lunch.
Nutrition
Calories:
412
kcal
|
Carbohydrates:
73
g
|
Protein:
12
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Sodium:
14
mg
|
Potassium:
421
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
2398
IU
|
Vitamin C:
85
mg
|
Calcium:
32
mg
|
Iron:
1
mg