Cous cous with vegetables: the vegan recipe

Who I am
Carlos Laforet Coll
@carloslaforetcoll

We are almost in April, the days are getting warmer and warmer and spring seems to have arrived. So isn't it time to think about the extra kilos put on during the winter and prepare for the costume test well in advance, without stressing ourselves too much with frantic last-minute diets? To get back in shape, here is the recipe to prepare a light, good, delicate, dietetic and ... vegan couscous! It is very easy and quick to make and requires very few ingredients.



Don't store avocado like this: it's dangerous

We are almost in April, the days are getting warmer and warmer and spring seems to have arrived. It is therefore not the time to think about the extra kilos put on during the winter and prepare for the costume fitting with a certain advance, without stressing ourselves too much with frantic last-minute diets? For get back in shape, here she is recipe to prepare a light, good, delicate, dietetic and… vegan couscous! It is very easy and quick to make and requires very few ingredients.



Skeptical? Try it, you won't regret it!

Ingredients for 4 people:

  • 200 g of pre-cooked couscous (the one you usually find canned in the supermarket)
  • 2 large courgettes
  • 3 carrots
  • 2 250 g cans of chopped tomatoes
  • 150 g of diced tofu or diced seitan salami
  • 2 teaspoons of mixed spices for couscous (if you can't find the mixture at the supermarket or you don't want to look for it, add some turmeric, paprika, curry, chilli and nutmeg according to your taste)
  • 2 tablespoons of extra virgin olive oil
  • half onion
  • sale

Preparation

First of all, wash and cut all the vegetables (except the onion) into cubes, then slice the half onion and fry it with two tablespoons of oil in a large saucepan (where you will gradually add all the other ingredients).

When the onion starts to turn brown, add all the other diced vegetables, mix well - in order to oil them at least a little - put 2-3 pinches of salt and stir for a few minutes.

At this point add the chopped tomatoes and two full cups of water, let it cook for about 20 minutes; then add the diced tofu (or pieces of seitan salami) and cook for another 10-12 minutes.


At this point, turn off the heat, add the couscous, mix well and wait 15 minutes, then add the spice mixture, turn again to flavor everything and serve!


REMEMBER!
Once the vegetables are cooked, make sure that the tomato sauce is very liquid (it must be almost a soup) to allow the couscous to swell and cook properly. If the tomato liquid is too tight, add one or two cups of water until you get the consistency of a soup.

Buon appetite

Photos and texts: Verdiana Amorosi www.lacucinadiverdiana.com
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