My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Looking for a quick and wholesome Vegan Meal? This Mediterranean couscous dish, that can be eaten hot or cold, will leave you completely satisfied.
Every time I go to an Israeli or Mediterranean restaurant, I can’t help myself but order a dish that comes with couscous. There is something special about Pearled Couscous that tickles my taste buds.
Couscous is used in place of rice in many Mediterranean dishes and it is a staple in many households. When I was at the grocery last weekend and saw Pearled Couscous looking at me – I couldn’t help but grab it.
Couscous is very versatile – it can be used in place of rice, as a side dish with a stew, or as a base in a cold salad. Now, I have too many ideas bubbling in my head. Hehe. #vegancookproblems
Turmeric Couscous we will be making today is a hot dish. But, it can also be enjoyed cold the following day if you’re feeling lazy to heat it up. If you’re eating it cold, top it with SimpleFit Tahini Dressing to take this dish to the next level.
Turmeric adds a beautiful sunshine color to this dish. Couscous on its own doesn’t taste much like anything, like rice. By adding turmeric (a.k.a the popular superfood spice that has been around for centuries) we’re infusing couscous with exotic Mediterranean flavor.
To make our Turmeric Couscous a wholesome meal, we will be adding some Navy Beans and roasted Cherry Tomatoes for some umami. These two additions make this such a filling meal that is going to knock your socks off.
The best part, it doesn’t take much time. And you can make a bigger batch to make many meals out of it. Because, we’re all about maximizing our time in the kitchen, right?
Let’s get cooking!
If you make this recipe, let me know! Leave a comment, rate it and don’t forget to hashtag #simplefitvegan on Instagram!
Looking for a quick and wholesome Vegan meal? This Mediterranean inspired dish can be eaten hot or cold and will leave you completely satisfied.
- 1 cup couscous
- 2 gloves garlic finely chopped
- 1 shallot chopped
- 2 cups cherry tomatoes halved
- 1 can navy beans drained
- 1 lemon
- ¼ cup fresh parsley chopped
- 2 tsp turmeric powder
- ¼ tsp sea salt
- ¼ tsp cumin
- pinch of cayenne
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Bring 1 ¼ cup of water to a boil. Add 1 cup of couscous, 1/8 tsp sea salt and 2 tsp of turmeric powder and stir. Cover and simmer for 8-10 mins.
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While couscous is cooking, heat up a medium non-stick pan over a medium heat. Add garlic, shallots and cook for 1 minute. Then add cherry tomatoes and for 2-3 minutes. Turn off the heat.
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In a separate bowl, mix turmeric couscous, navy beans, juice of 1 lemon, ¼ tsp of sea salt, ¼ tsp of cumin and a pinch cayenne.
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Then add cooked cherry tomato mixture to the bowl and mix. Garnish with parsley.
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Note: If you’d like to add some dressing, SimpleFit Tahini Dressing goes very well with this dish (you can find it under Dressings Recipe section).
Nutritional Information: Calories: 297 Fat: 1.1 g Saturated fat: 0.2 g Carbohydrates: 59.9 g Dietary Fiber: 11.1 g Sugar: 4.4 g Sodium: 292 mg Protein: 12.8 g
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My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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