Couscous doesn't have to be plain or even an accompaniment to something else. This vegan dish proves that. It can be eaten on its own or with a salad. It's fragrant, filling, and full of spices that are bound to please.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat canola oil in a saucepan over medium heat. Add onion and garlic and cook until softened, about 2 minutes. Stir in cumin, coriander, salt, and cinnamon stick; cook 3 minutes. Pour in vegetable stock and tomato sauce. Bring to a simmer. Remove from heat.

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  • Stir couscous into the saucepan; cover and let sit until couscous is cooked through, about 10 minutes. Remove the cinnamon stick; sprinkle cilantro on top.

Cook's Notes:

You can choose to add basil and vegetables, such as green beans and fresh tomatoes, if desired.

Vegetable stock may be replaced with chicken stock.

Nutrition Facts

339 calories; protein 9.7g; carbohydrates 57.2g; fat 7.9g; sodium 903.9mg. Full Nutrition
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