20 Delicious Vegan Couscous Recipes for Every Occasion

Welcome to a world where vegan couscous shines in every dish! Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal flavors, or craving some wholesome comfort food, we’ve got you covered. Dive into our roundup of 20 Delicious Vegan Couscous Recipes that promise to delight your taste buds and inspire your next meal. Let’s get cooking—your perfect dish awaits!

Moroccan Spiced Vegan Couscous

Bring a taste of North Africa to your table with this vibrant Moroccan Spiced Vegan Couscous, a dish that’s as nourishing as it is colorful.

Ingredients

• 1 cup whole wheat couscous
• 1 1/4 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 1/2 cup chickpeas, drained and rinsed
• 1/2 cup diced carrots
• 1/2 cup diced zucchini
• 1/4 cup raisins
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in the cumin, coriander, cinnamon, and turmeric, cooking for another minute until fragrant.
4. Add the chickpeas, carrots, and zucchini to the skillet. Cook for 5-7 minutes, until the vegetables are tender.
5. Fold the cooked couscous into the skillet with the vegetable mixture. Add the raisins and parsley, stirring gently to combine. Season with salt and pepper to taste.
6. Serve warm, garnished with extra parsley if desired. The beauty of this dish lies in its harmonious blend of sweet raisins, earthy spices, and fluffy couscous, creating a meal that’s both satisfying and light.

Tip: For an extra burst of flavor, toast the spices in a dry pan before adding them to the dish.

Mediterranean Vegan Couscous Salad

This Mediterranean Vegan Couscous Salad is a vibrant, flavor-packed dish that’s as nutritious as it is colorful, perfect for a quick lunch or a side at your next gathering.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
2. In a large bowl, combine the fluffed couscous with cucumber, cherry tomatoes, red onion, Kalamata olives, and fresh parsley.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour over the salad and toss to combine.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The beauty of this salad lies in its simplicity and the way the fresh, zesty dressing brings all the ingredients to life, creating a dish that’s refreshingly light yet satisfying.

Tip: For an extra burst of flavor, add a sprinkle of crumbled vegan feta cheese before serving.

Vegan Couscous with Roasted Vegetables

This Vegan Couscous with Roasted Vegetables is a vibrant, nutrient-packed dish that brings a rainbow of flavors to your table with minimal effort.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F. On a large baking sheet, toss the zucchini, red bell pepper, red onion, and cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin, and 1/4 tsp smoked paprika. Spread in a single layer and roast for 20 minutes, stirring halfway, until vegetables are tender and slightly charred.
2. While the vegetables roast, bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, remaining 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin, and 1/4 tsp smoked paprika. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
3. In a large bowl, combine the roasted vegetables with the couscous. Add the remaining 1 tbsp olive oil, fresh parsley, and lemon juice, tossing gently to mix.

The smoky cumin and paprika in the couscous perfectly complement the sweetness of the roasted vegetables, while the lemon juice adds a bright finish that ties everything together.

Tip: For an extra layer of flavor, toast the couscous in a dry pan for a couple of minutes before adding the broth.

Spicy Vegan Couscous Stuffed Peppers

These Spicy Vegan Couscous Stuffed Peppers are a vibrant, flavor-packed meal that’s as nutritious as it is colorful, perfect for spicing up your weeknight dinner rotation.

Ingredients

• 4 large bell peppers, any color
• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
3. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes. Stir in the black beans, corn, cumin, chili powder, cayenne, salt, and pepper. Cook for another 2 minutes.
4. Combine the cooked couscous with the skillet mixture. Stir in the cilantro and lime juice. Spoon the filling into the bell peppers.
5. Bake for 25-30 minutes, until the peppers are tender and the filling is heated through.

The cayenne and lime juice give these stuffed peppers a kick that’s balanced by the sweetness of the corn and bell peppers, making every bite a delightful contrast.

Tip: For an extra crispy top, broil the stuffed peppers for the last 2-3 minutes of baking.

Vegan Couscous and Chickpea Stew

Warm up your kitchen with this hearty Vegan Couscous and Chickpea Stew, a perfect blend of spices and textures that’s as nourishing as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 cup couscous
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in cumin, smoked paprika, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes until couscous is tender.
5. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

The magic of this stew lies in the couscous absorbing all the vibrant spices, creating a fluffy texture that contrasts beautifully with the hearty chickpeas.

Tip: For an extra layer of flavor, toast the couscous in a dry pan before adding it to the stew.

Lemon Herb Vegan Couscous

Brighten up your meal with this zesty Lemon Herb Vegan Couscous, a light and fluffy dish that’s bursting with fresh flavors and ready in just 15 minutes.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, minced
• 1/2 tsp lemon zest

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes until the couscous has absorbed all the liquid.
2. Fluff the couscous with a fork and transfer it to a large bowl. Add the fresh lemon juice, olive oil, chopped parsley, chopped mint, salt, black pepper, minced garlic, and lemon zest. Toss everything together until well combined.
3. Serve immediately or chill in the refrigerator for a cooler dish. The bright lemon and herb flavors make this couscous a refreshing side or light main that’s perfect for picnics or quick weeknight dinners.

Tip: For an extra crunch, sprinkle some toasted pine nuts or slivered almonds on top before serving.

Vegan Couscous with Almonds and Apricots

This Vegan Couscous with Almonds and Apricots is a delightful mix of sweet and savory, perfect for a quick weeknight dinner or a nutritious lunch.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1/2 cup dried apricots, chopped
• 1/4 cup sliced almonds
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon
• 2 tbsp fresh parsley, chopped

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes until the couscous has absorbed all the liquid.
2. Fluff the couscous with a fork and transfer to a large bowl. Add the chopped apricots, sliced almonds, olive oil, salt, black pepper, and ground cinnamon. Toss gently to combine.
3. Sprinkle with fresh parsley before serving. Enjoy warm or at room temperature.

The combination of fluffy couscous, sweet apricots, and crunchy almonds creates a texture and flavor profile that’s irresistibly satisfying.

Tip: Toast the almonds in a dry skillet over medium heat for 2-3 minutes for an extra layer of flavor.

Curried Vegan Couscous

Warm up your kitchen with this vibrant Curried Vegan Couscous, a dish that’s as nourishing as it is colorful, perfect for a quick weeknight dinner or a hearty lunch.

Ingredients

• 1 cup whole wheat couscous
• 1 1/4 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chickpeas, drained and rinsed
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in the curry powder, salt, and black pepper, cooking for another minute until fragrant.
4. Add the chickpeas, carrots, and peas to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
5. Combine the cooked couscous with the vegetable mixture in the skillet. Add the cilantro and lemon juice, tossing gently to mix everything well.

The magic of this dish lies in the curry powder’s warmth paired with the freshness of lemon and cilantro, creating a flavor-packed meal that’s ready in under 20 minutes.

Tip: For an extra crunch, sprinkle some toasted almonds or cashews on top before serving.

Vegan Couscous with Butternut Squash and Kale

Warm up your kitchen with this vibrant Vegan Couscous with Butternut Squash and Kale, a dish that’s as nutritious as it is colorful.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 2 cups kale, stems removed and leaves chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• 2 tbsp lemon juice
• 2 tbsp chopped parsley

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. While the squash roasts, bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the kale, remaining 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp cumin, and 1/4 tsp cinnamon. Sauté for 3-4 minutes until the kale is wilted but still bright green.
4. In a large bowl, combine the cooked couscous, roasted butternut squash, and sautéed kale. Drizzle with lemon juice and sprinkle with chopped parsley. Toss gently to combine.

The magic of this dish lies in the contrast between the sweet, roasted squash and the earthy, spiced kale, all brought together by the light, fluffy couscous.

Tip: For an extra crunch, sprinkle with toasted almonds or pumpkin seeds before serving.

Vegan Couscous Tabbouleh

This Vegan Couscous Tabbouleh is a refreshing twist on the classic Middle Eastern salad, packed with herbs and bright flavors that’ll make it a staple in your meal prep rotation.

Ingredients

• 1 cup couscous
• 1 1/4 cups boiling water
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup finely chopped parsley
• 1/2 cup finely chopped mint
• 1 cup diced cucumber
• 1 cup cherry tomatoes, halved
• 1/4 cup finely chopped red onion

Instructions

1. Place the couscous in a large bowl and pour the boiling water over it. Cover and let sit for 5 minutes, then fluff with a fork.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
3. Add the parsley, mint, cucumber, cherry tomatoes, and red onion to the couscous. Pour the dressing over the salad and toss to combine.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

The key to this dish’s vibrant taste is the generous amount of fresh herbs, which provide a burst of freshness in every bite.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Vegan Couscous with Mushrooms and Peas

This Vegan Couscous with Mushrooms and Peas is a quick, flavorful dish that brings a touch of elegance to your weeknight dinners without any fuss.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 2 tbsp olive oil
• 1 cup sliced mushrooms
• 1/2 cup peas (fresh or frozen)
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes until all the liquid is absorbed.
2. While the couscous is resting, heat olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5 minutes until they start to brown.
3. Add the peas, garlic, salt, black pepper, and smoked paprika to the skillet. Cook for another 3 minutes, stirring occasionally, until the peas are tender.
4. Fluff the couscous with a fork and stir it into the skillet with the mushroom and pea mixture. Mix well to combine all the ingredients.
5. Garnish with fresh parsley before serving.

The smoky paprika and fresh parsley elevate this simple dish, making it a standout with minimal effort.

Tip: For an extra layer of flavor, toast the couscous in a dry pan for a couple of minutes before adding the broth.

Vegan Couscous and Lentil Pilaf

Looking for a hearty, plant-based dish that’s as nutritious as it is delicious? This Vegan Couscous and Lentil Pilaf is a flavorful one-pot wonder that’ll satisfy everyone at the table.

Ingredients

• 1 cup dried green lentils, rinsed
• 1 1/2 cups vegetable broth
• 1 cup whole wheat couscous
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
2. While the lentils cook, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Stir in the cumin, smoked paprika, and salt, cooking for another minute until fragrant.
4. Add the cooked lentils (with any remaining broth) to the skillet. Stir in the couscous, cover, and remove from heat. Let sit for 5 minutes until the couscous has absorbed the liquid.
5. Fluff the pilaf with a fork, then mix in the chopped parsley and lemon juice before serving.

The magic of this dish lies in the smoky cumin and paprika melding with the bright lemon and parsley, creating a pilaf that’s bursting with flavor and texture.

Tip: For an extra crunch, sprinkle with toasted almonds or pine nuts before serving.

Vegan Couscous with Sweet Potatoes and Spinach

Warm up your kitchen with this vibrant Vegan Couscous with Sweet Potatoes and Spinach, a dish that’s as nourishing as it is colorful.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 2 cups fresh spinach, roughly chopped
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F. Toss the sweet potato cubes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin, and 1/4 tsp smoked paprika. Spread on a baking sheet and roast for 25 minutes, until tender and slightly caramelized.
2. While the sweet potatoes roast, bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
3. In a large bowl, combine the cooked couscous, roasted sweet potatoes, fresh spinach, and chopped parsley. Drizzle with the remaining 1 tbsp olive oil and 1 tbsp lemon juice, tossing gently to combine.

The magic of this dish lies in the contrast between the fluffy couscous and the creamy sweet potatoes, with a bright finish from the lemon and parsley.

Tip: For an extra layer of flavor, toast the couscous in a dry skillet for a few minutes before adding the broth.

Vegan Couscous with Eggplant and Tomatoes

This Vegan Couscous with Eggplant and Tomatoes is a vibrant, hearty dish that brings a taste of the Mediterranean to your table with minimal fuss.

Ingredients

• 1 cup couscous
• 1 medium eggplant, diced into 1-inch cubes
• 2 cups cherry tomatoes, halved
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F. Toss the diced eggplant and cherry tomatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Spread on a baking sheet and roast for 25 minutes until the eggplant is tender and the tomatoes are bursting.
2. Meanwhile, bring 1 1/4 cups water to a boil in a small pot. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
3. In a large bowl, combine the roasted vegetables, couscous, remaining 1 tbsp olive oil, minced garlic, chopped parsley, and 1 tbsp lemon juice. Toss gently to mix everything well.

The smoky cumin and paprika-roasted veggies paired with the fluffy couscous create a dish that’s as satisfying as it is colorful. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Tip: For an extra layer of flavor, toast the couscous in a dry pan before boiling it, stirring constantly until it’s golden and nutty.

Vegan Couscous with Avocado and Lime Dressing

This Vegan Couscous with Avocado and Lime Dressing is a refreshing, nutrient-packed dish that comes together in just 20 minutes, perfect for a quick lunch or a light dinner.

Ingredients

• 1 cup couscous
• 1 1/4 cups boiling water
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cumin

Instructions

1. Place the couscous in a large bowl and pour the boiling water over it. Cover and let sit for 5 minutes, then fluff with a fork.
2. In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and cumin to make the dressing.
3. Add the diced avocado and chopped cilantro to the couscous, then drizzle with the dressing. Gently toss to combine.
4. Serve immediately or chill in the refrigerator for up to 2 hours for a cooler dish.

The creamy avocado and zesty lime dressing elevate this simple couscous into a dish bursting with flavor and texture.

Tip: For an extra crunch, sprinkle with toasted almonds or pumpkin seeds before serving.

Vegan Couscous with Beetroot and Feta (Vegan Feta)

Brighten up your meal with this vibrant Vegan Couscous with Beetroot and Feta, a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 2 medium beetroots, peeled and diced
• 1/2 cup vegan feta, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
2. While the couscous is resting, heat 1 tbsp olive oil in a skillet over medium heat. Add the diced beetroots and sauté for 10 minutes, until tender.
3. In a large bowl, combine the cooked couscous, sautéed beetroots, vegan feta, remaining 1 tbsp olive oil, lemon juice, salt, and black pepper. Toss gently to mix.
4. Garnish with fresh parsley before serving.

The earthy sweetness of beetroot pairs beautifully with the tangy vegan feta, creating a dish that’s both nutritious and full of flavor.

Tip: For an extra burst of freshness, add a handful of arugula just before serving.

Vegan Couscous with Carrots and Raisins

Warm up your kitchen with this vibrant Vegan Couscous with Carrots and Raisins, a dish that’s as nourishing as it is colorful.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 2 tbsp olive oil
• 2 medium carrots, diced
• 1/3 cup raisins
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
2. While the couscous is resting, heat olive oil in a skillet over medium heat. Add the diced carrots and sauté for 5 minutes until they start to soften.
3. Add the raisins, ground cumin, salt, and black pepper to the skillet. Continue to cook for another 2 minutes, stirring occasionally, until the carrots are tender and the raisins are plump.
4. Combine the cooked couscous with the carrot and raisin mixture in a large bowl. Sprinkle with fresh parsley and toss gently to mix everything together.

The sweet pops of raisins against the earthy cumin and tender carrots make this couscous a standout side or light main. It’s a testament to how simple ingredients can create a symphony of flavors.

Tip: For an extra layer of flavor, toast the couscous in a dry skillet for a couple of minutes before adding the broth.

Vegan Couscous with Zucchini and Mint

This Vegan Couscous with Zucchini and Mint is a light, refreshing dish that brings a burst of summer flavors to your table, perfect for a quick lunch or a side dish at your next barbecue.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 medium zucchini, diced
• 2 tbsp olive oil
• 1/4 cup fresh mint leaves, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
2. While the couscous is resting, heat the olive oil in a skillet over medium heat. Add the zucchini, salt, and black pepper. Cook for 5-7 minutes, until the zucchini is tender and lightly browned.
3. Combine the cooked couscous, zucchini, chopped mint, and lemon juice in a large bowl. Toss gently to mix all the ingredients evenly.

The freshness of mint combined with the zest of lemon elevates this simple dish, making it a standout with minimal effort.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Vegan Couscous with Pomegranate and Walnuts

This Vegan Couscous with Pomegranate and Walnuts is a vibrant, nutrient-packed dish that brings a delightful crunch and sweetness to your table.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1/2 cup pomegranate seeds
• 1/3 cup chopped walnuts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes until the couscous has absorbed all the liquid.
2. Fluff the couscous with a fork and transfer it to a large bowl. Drizzle with olive oil and lemon juice, then sprinkle with salt and black pepper. Toss gently to combine.
3. Add the pomegranate seeds, chopped walnuts, and fresh parsley to the bowl. Mix well to distribute the ingredients evenly.
4. Serve immediately or chill in the refrigerator for an hour to enhance the flavors. This dish is perfect at room temperature or slightly chilled.

The combination of fluffy couscous, juicy pomegranate, and crunchy walnuts creates a texture and flavor contrast that’s simply irresistible.

Tip: For an extra flavor boost, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before chopping.

Vegan Couscous with Green Beans and Almonds

Looking for a light yet satisfying dish that comes together in a flash? This Vegan Couscous with Green Beans and Almonds is your weeknight hero, packed with crunch and flavor.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 tbsp olive oil
• 1 cup green beans, trimmed and halved
• 1/4 cup sliced almonds
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
2. While the couscous rests, heat the olive oil in a skillet over medium heat. Add the green beans and sauté for 5 minutes until bright green and slightly tender.
3. Add the sliced almonds to the skillet and toast for 2 minutes, stirring frequently, until golden and fragrant.
4. Combine the cooked couscous, green beans, and almonds in a large bowl. Drizzle with lemon juice and sprinkle with salt, black pepper, and garlic powder. Toss gently to mix.

The toasted almonds add a delightful crunch to every bite, while the lemon juice brings a bright zing that ties all the flavors together beautifully.

Tip: For an extra layer of flavor, toast the almonds in a dry skillet before adding them to the dish.

Conclusion

We hope this roundup of 20 Delicious Vegan Couscous Recipes inspires your next meal, no matter the occasion! Each dish is a testament to how versatile and satisfying vegan cooking can be. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest for easy access. Happy cooking!