Vegan Recipes

Couscous

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Moroccan Couscous Salad

1 can (15-oz.) navy beans, drained and rinsed
1 can (15-oz.) chickpeas, drained and rinsed
1 1/2 cups water
1/4 cup plus 1 teaspoon olive oil
1 cup couscous
Juice of three lemons (or to taste)
Zest of one lemon
2 garlic cloves, minced
Salt and pepper to taste
1 green bell pepper, diced
1 red bell pepper, diced
2 slices red onion, finely diced (optional)
Several green olives, sliced
Cumin and dried mint to taste

In a small saucepan, heat the water with one teaspoon olive oil until simmering. Remove from heat, add the couscous, and cover.
Let stand 5 minutes, or until all the water has been absorbed. Fluff lightly with a fork.

In a large bowl, whisk together the remaining olive oil, the lemon juice, lemon zest, garlic, salt, pepper, cumin, and mint.
Add the bell peppers, onion, and olives. Stir in the couscous and beans, and toss lightly. Let rest for at least 10 minutes before serving.

Optional Add-Ins: grape tomatoes, chopped steamed asparagus, sliced cucumber, sliced carrots.