Couscous or cous cous is a perfect ingredient for cooking quick and simple dishes, since it requires very short cooking times. In this recipe I am going to teach you how to prepare an easy salad or garnish of vegetarian cous cous with vegetables, seaweed that gives it a touch of the sea and dried fruits (dates and nuts) that give the dish a crisp and sweet touch. This plate of vegetable cous cous It can be served both hot and cold, so get down to work and cook this typical preparation from the Arab countries in this vegan version.
2 diners 15m Starter Low difficulty Additional features: Cheap cost, Recommended for vegans, Recommended for vegetarians, Traditional Moroccan recipe Ingredients:
- 1 cup couscous
- 1 sheet of nori seaweed
- 3 dates
- 5 walnuts
- ½ red pepper
- ½ green pepper
- 1 carrot
- 1 celery stick
- 1 tablespoon of oil
- 1 pinch of salt
- 1 squirt of lemon juice
Steps to follow to make this recipe: 1
Heat a skillet without oil and toast nori seaweed sheet. When it changes color and is well toasted, grind it in the blender or break it into small pieces with your hands.
Chop the carrot and bell pepper into small pieces, chop the walnuts, dates and celery. Heat a frying pan with a little oil and sauté the carrot, celery and bell pepper until the vegetables are soft.
Bring 2 cups of water to a boil in a saucepan. Bring the water to a boil, add the cous cous, remove the saucepan from the heat and cover it and let it rest for 5 minutes even absorb all the water.
In a bowl mix the couscous with vegetables and dates, the fried seaweed, the walnuts and the salt.
If you prefer to serve the cold vegetable cous cous, top it with lemon juice and serve as a cous cous salad or starter. You can also skip it in the pan or heat in the microwave and serve the vegetarian couscous as a garnish for a hot dish.
To see many more recipe ideas with vegan cous cous don't miss out on my blog Vegspiration.
If you liked the recipe of Vegetarian cous cous, we suggest you enter our Couscous Recipes category.