Living Vegan In Charlotte, NC – Easy Vegan Recipes – Vegan Restaurant, Product, and Cookbook Reviews

Couscous With Olives And Tomatoes

Couscous with olives and tomatoes close upCouscous was the Quinoa of the 90’s!

I’m not sure if couscous was one of Oprah’s favorite things or if it was a featured ingredient in Cooking Light (probably both), but my mama knew at least a dozen ways to make the stuff.

This vegan recipe was my favorite. It’s similar to toubeleh – but without all the oil! (The 90’s, in addition to being the decade of couscous, was also the decade of fat free!)

Mama served this warm, but I preferred it chilled.  It’s fast, easy, and a great alternative to pasta or potato salad at a summer potluck.

Vegan Couscous Ingredients:

1 can Petite Cut Diced Tomatoes (about 14 oz.)

1/4 Cup Chopped Yellow Onion

1/8 to 1/4 teaspoon Cayenne Pepper

1/8 Teaspoon Garlic Powder

1/2 Teaspoon Salt

1 Cup Water

2/3 Cup Couscous

1/4 Cup Black Olives (sliced and pitted) – More if you love olives!

2 Tablespoons Fresh Lemon Juice

1/2 Cup Fresh Parsley, snipped – plus a little extra for garnish

Vegan CousCous Directions:

In a saucepan, combine undrained tomatoes, onion, cayenne pepper, garlic powder, water, and salt.  Bring to a boil.

Stir in the couscous. Cover the pot and remove from heat.

Let sit five minutes.

Stir in olives, parsley, and lemon juice. (The parsley will wilt a little; that’s fine.)

Transfer to a bowl, cover, and place in refrigerator to chill for at least an hour.  Garnish with fresh parsley just before serving.

Vegan CousCous Notes:

*  If you like foods on the spicier side, substitute a can of RoTel tomatoes for the petite diced tomatoes and skip the cayenne pepper.

*  This dish absolutely does require fresh parsley.  Please do not even consider using dried.

Couscous and tomatoes


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Categorised in: Salads, Sides & Such, Vegan Recipes

5 Responses »

  1. Looks wonderful. I used couscous all the time back during that time period and I wasn’t vegetarian or vegan back then.

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