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My review
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 calsOriginal recipe yields 4 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- 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