| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 16g | 2g | 37g |
| sugars | fibre | protein | salt |
| 7g | 6g | 9g | 0.63g |
Why I Love Portuguese Vegan Couscous with Vegetables and Nuts
As a native New Yorker, I’ve always been fascinated by the global palate the city offers. And today, I bring to your table a Portuguese delight – Vegan Couscous with Vegetables and Nuts. This hearty dish brings together an array of vegetables and nuts in a delicious dance of flavors, reminiscent of Portugal’s vibrant culture and diverse cuisine. It is a plate full of health, vitality, and truly delicious food.
The Perfect Blend of Healthy & Tasty
I love this recipe for many reasons, particularly because it shows how a meal can be at once healthy and mouthwateringly tasty. The inclusion of the rainbow of vegetables and rich nuts makes the dish a nutritious powerhouse, packed with vitamins, minerals, and proteins. It embraces the Mediterranean diet, known for its health benefits and longevity, that I encountered during my travels in Portugal.
A Trip Down Portugal
The Vegan Couscous with Vegetables and Nuts is strongly inspired by renowned Portuguese chef José Avillez, whose Portuguese gastronomy has always intrigued me. The exquisite blend of flavors in each spoonful is an experience, not unlike the unique, cultural blend that defines Portugal.
The essence of this recipe resides in the freshness of its constituents. The cherry tomatoes offer a tangy kick, olives lend a salty flavor, while the toasted nuts provide a contrasting crunch that complements the softness of the couscous. These are gelled together by the irresistible aroma and taste of finely chopped fresh parsley and cilantro, and a little zest from the lemon wedges. Add the charm of the savory vegetable stock, spicy sautéed onions and garlic, and you have a dish that is magnificently brilliant in its simplicity yet complexity of flavors.
Meal Pairing
This recipe can make for a wholesome meal on its own, but can also be paired with other dishes. If you wish to complement this with a side, a bowl of traditional Portuguese bean soup or a serving of Portuguese fish stew would do wonders. These combinations offer a diner a holistic immersion into the rich, Portuguese foodscape.
Whether you’re a vegan by choice or necessity, or simply someone looking to indulge in a healthy, sumptuous meal, I am certain this Vegan Couscous with Vegetables and Nuts will not disappoint. It is a melody of flavors, colors, and textures that will enchant your palate time and time again.
What You’ll Need
- 2 cups of vegetable stock
- 1 cup of couscous
- 2 tablespoons of olive oil
- 1 red onion, finely chopped
- 2 cloves of garlic, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup of cherry tomatoes, halved
- 1 cup of cooked chickpeas
- 1/2 cup of toasted almonds, coarsely chopped
- 1/2 cup of toasted walnuts, coarsely chopped
- 1/2 cup of pitted and sliced black olives
- 1 tablespoon of finely chopped fresh parsley
- 1 tablespoon of finely chopped fresh cilantro
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Method
Step One
Begin by bringing the vegetable stock to a boil in a medium saucepan. Then, stir in the couscous, cover the saucepan and remove it from the heat. Let it sit for about 5 minutes, until the liquid is completely absorbed.
Step Two
While the couscous is absorbing the liquid, heat the olive oil in a large skillet over medium heat. Add the finely chopped red onion and minced garlic to the skillet and sauté for about 3-4 minutes, until they start to soften.
Step Three
Add in the diced zucchini and the red and yellow bell peppers to the skillet. Continue to sauté the vegetables, stirring occasionally, for about 5 more minutes. Then, add the halved cherry tomatoes and the cooked chickpeas to the skillet. Stir well to combine all the ingredients, then remove the skillet from the heat.
Step Four
By now, the couscous should be ready. Fluff it gently with a fork to separate the grains. Add the couscous to the skillet with the sautéed vegetables, and then add the toasted almonds, toasted walnuts, and the sliced black olives. Stir everything together to combine well.
Step Five
Finally, stir in the finely chopped fresh parsley and cilantro, and season with salt and pepper to taste. Serve your Vegan Couscous with Vegetables and Nuts warm, with lemon wedges on the side for squeezing over the couscous if desired. Enjoy your delicious and nutritious vegan meal!
