Vegan Couscous risotto

    A nice blend of spicy, salty and garlicy flavours!


    1 person made this


    • 2 onions
    • 6 garlic cloves
    • 3 dl of couscous
    • 1-2 veggie stock, mixed into roughly 500-600ml of water
    • 1 squash
    • 6 large white mushrooms
    • 1-2 chilies (depending on strength)
    • 3 dl of fresh chopped parsley
    • salt & pepper to taste
    • 1 teaspoon of cayenne pepper
    • 1 tablespoon of cooking oil


    1. Start by cutting onion into small pieces, and add to a frying pan with the pressed garlic gloves and oil. Put on high heat.
    2. Chop up chili and add to the pan.
    3. Chop up mushrooms and squash in small pieces and add to the pan.
    4. Add cayenne pepper.
    5. Make the bouillon stock.
    6. Add 3dl of couscous to the pan, then slowly pour in the bouillon by one dl at a time. Wait until all water evaporates before pouring in the rest.
    7. When done and the couscous is soft, remove from heat and add parsley as garnish.
    8. Serve with some ruccola salad on the side.

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