Mediterranean Light's Red Couscous (Vegan) Recipe

Name: Mediterranean Light's Red Couscous (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 cup couscous (or 3 cups leftover cooked couscous that has been reheated); 3 -4 garlic cloves; 1 tablespoon harissa, to taste (I used the entire amount of harissa from the recipe I linked to in the introduction above); 2 tablespoons tomato paste (yes, I cheated and used ketchup); ½ cup water or ½ cup weak vegetable broth; ½ teaspoon paprika (we replaced a little bit of the regular paprika with a small pinch of Spanish smoked paprika); ½ teaspoon ground caraway seed (lightly crushed in a pestle and mortar); salt, to taste; 12 lemon, juice of; fresh cilantro (optional); lemon wedge

Servings: persons

3 tablespoons olive oil
1 cup couscous (or 3 cups leftover cooked couscous that has been reheated)
3 -4 garlic cloves
1 tablespoon harissa, to taste (I used the entire amount of harissa from the recipe I linked to in the introduction above)
2 tablespoons tomato paste (yes, I cheated and used ketchup)
½ cup water or ½ cup weak vegetable broth
½ teaspoon paprika (we replaced a little bit of the regular paprika with a small pinch of Spanish smoked paprika)
½ teaspoon ground caraway seed (lightly crushed in a pestle and mortar)
salt, to taste
12 lemon, juice of
fresh cilantro (optional)
lemon wedge

1
Note: the couscous can be prepared a day ahead.
2
Directions: Heat up 1 1/2 tablespoons olive oil on medium heat or low-medium heat and lightly brown the couscous; about 5 minutes.
3
Add water-about 1 cup, cover and set aside.
4
Stir together the harissa with the tomato paste or ketchup, 1/2 cup water or broth, paprika, ground caraway seeds and salt.
5
In the meantime, heat up the remaining 1 1/2 tablespoons olive oil on *low* heat and lightly brown the garlic until fragrant; about 1 minute.
6
Lower the temperature to a simmer and stir in the harissa mixture.
7
Stir to combine.
8
Cook uncovered on low temperature for about 8-10 minutes to allow the flavors to intensify.
9
After the couscous has sat for about 10 minutes, stir in the harissa mixture.
10
Add the lemon juice and taste for any seasoning adjustments.
11
Transfer to a serving bowl or platter and garnish with fresh cilantro and lemon wedges.
12
Serving suggestions: We served the red couscous with sides of freshly steamed corn on the cob, pinto beans, roasted golden beets, a platter of fresh cut up vegetable including carrots, cucumbers, bell peppers and kohlrabi and fresh strawberries for dessert.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 cup couscous (or 3 cups leftover cooked couscous that has been reheated), 3 -4 garlic cloves, 1 tablespoon harissa, to taste (I used the entire amount of harissa from the recipe I linked to in the introduction above), and more.

Yes, Mediterranean Light's Red Couscous (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Light's Red Couscous (Vegan)

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