Vegetable Couscous

Delicious Vegan Couscous

 

Couscous, a traditional dish from the Northern African countries (Tunisia, Morocco, and Algeria), is usually eaten with meat sausages but can be modified with vegan sausages or my case I substituted them for some delicious tempeh as you will see.

It is a cheap meal to make, quite simple and you can adapt it to your taste with the spices. Hope you enjoy it as much as I do!

Image by Stéphan Valentin

Ingredients

  • 1 Brown onion

  • 3 tomatoes

  • 3 carrots

  • 2 Zucchinis

  • 2 turnips (traditionally used)

  • 250g of cooked chickpeas

  • 2 Tbsp of tomato paste

  • Salt and pepper

  • 2 tsp of cumin

  • 1 tsp of Moroccan spice mix 

  • 1 L of water

  • 2 Tbsp of olive oil

  • 2 cups of uncooked couscous (wholegrain)

  • Tempeh + cumin, paprika, turmeric, Moroccan spice mix, apple cider vinegar, salt, and tamari.

  • Sesame seeds

  • Sesame oil

Procedure

If you want to make the chickpeas yourself, you will need to pre-soak them overnight, change water, then cook (simmer) for 30min with a strip of seaweed (wakame or kombu) to remove the "gassiness" out of the beans. Otherwise if you don't have time, se organic canned chickpeas and wash them thoroughly.

 

1. In a big pot, eat up oil and cook the onion until it softens and smells changes (sweet). Then add salt, pepper, cumin, and Morroccan spice mix. Stir often to prevent burning.

2. Wash and chop tomatoes in small pieces and add to the pot after 5min (when onions are soft). Add the tomato paste and let it simmer for 10min (cover pot). Stir often.

3. In the meantime, prepare veggies (carrots, zucchinis and turnips) by chopping them into big slices.

4. Add veggies to the pot and let them cook for 40min or until soft (try to pick one with a knife, and if it slides out it means they're ready). Add any seasoning you deem necessary by tasting the mixture, it often needs a little adjustment to fit your taste buds.

5. For the tempeh you have the option to let it marinate with the spices for a few hours or more, or if you don't have time you will add a bit of water and let it cook in a woke or deep pan.

Dice tempeh into 3 cm cubes (Approx). Add turmeric, salt, Moroccan spice mix, paprika, cumin, a dash of apple cider vinegar and some tamari to the tempeh. I If you let it marinate, place into a container so that all of it is submerged. If it isn't, add some water to the mix.

6. Heat up wok or pan and add some sesame oil. When warm, add the mix (cooking the tempeh with a little bit more water if it hasn't marinated). Cook and stir often, and keep it covered for the first 10min, then remove lid so the liquid slowly evaporates. Add sesame seeds to the mix and cook until the liquid has turned into a paste and is coating the tempeh. My advice is to not over-cook the tempeh so you have this nice pasty mixture over it, but to try a piece or two to make sure it has cooked enough and that it has enough flavour to it. Plain tempeh is tasteless but seasoned the right way it becomes amazing!

7. For the couscous, add 2 cups of boiling water to the uncooked couscous and add a pinch of salt and olive oil to it. Cover for 5 min and stir before serving.

8. When the veggies are cooked, add the already cooked or canned chickpeas to the mix and serve after a few minutes.

Bon appetit!