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Vegan Tomato Spiced Couscous Salad

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Tatiana

"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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Ingredients

30 m servings 339 cals
Original recipe yields 4 servings

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Directions

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  1. 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.
  2. 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.

Footnotes

  • 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


Per Serving: 339 calories; 7.9 g fat; 57.2 g carbohydrates; 9.7 g protein; 0 mg cholesterol; 904 mg sodium. Full nutrition

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