Couscous 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.