Vegan couscous risotto

    25 min

    A nice blend of spicy, salty and garlicky flavours! Serve this as a vegan main dish alongside a salad, or serve as a side dish to almost anything!


    1 person made this

    Serves: 4 

    • 1 tablespoon cooking oil
    • 2 onions, diced
    • 6 garlic cloves, crushed
    • 1 to 2 chillies, to taste
    • 6 large white mushrooms
    • 1 courgette
    • 1 teaspoon cayenne pepper
    • 230g couscous
    • 1 to 2 vegetable stock cubes, mixed into 500ml boiling water
    • 50g chopped fresh parsley
    • salt and black pepper to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Add oil, onion, garlic and chilli to a frying pan. Put on high heat. Cook till onion just starts to take colour.
    2. Chop up mushrooms and courgette in small pieces and add to the pan. Add cayenne pepper.
    3. Add couscous to the pan, then slowly pour in the stock by 1/3 at a time. Wait until all excess stock evaporates before pouring in the next addition.
    4. When done and the couscous is soft, remove from heat and add parsley and season to taste.

    To serve

    Serve with some rocket salad on the side.

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