My husband had perfected his Couscous recipe when I was in Israel last fall, and when he showed me how easy it was, I decided to try my hand at this too — but I decided to make it totally vegan – for a change of pace. I decided to try using chickpeas, cauliflower, green cabbage, and peas, along with cous cous. I was nervous because he made it so well, but mine came out pretty awesome too. If you’re not sure what couscous is, the Food Network says, “it’s a combo of semolina wheat and water- which is actually more like pasta. There are several types of couscous, including the large Israeli couscous (aka pearled couscous) and the small Moroccan couscous (about 3 times the size of cornmeal).” I used the small Moroccan couscous. Quick and Healthy Vegan Weeknight Dinner: Couscous with Chickpeas and Cauliflower
You’re going to need:
Couscous (I used 2 boxes of a whole wheat couscous mix)
Chickpeas
Green cabbage (1 head)
Cauliflower (1 head)
Frozen peas
If you want different veggies or to put another variety of bean or protein – just swap in what you want to use.
Cut up your green cabbage and cauliflower
Make couscous according to the directions on the package. I made two packages.
Rinse your canned chickpeas and set aside (you aren’t cooking or warming them up).
Then steam your veggies (I used cauliflower and green cabbage).
Then I added about 3/4 of a package of frozen peas to the pot that you’re steaming the veggies in.
As soon as the vegetables are soft, drain and add them to the couscous.
Top with chickpeas and sprinkle a little parsley on top.
Serve!
Easy Vegan Dinner: Cous Cous with Chickpea and Cauliflower
Ingredients
- Couscous I used 2 boxes of a whole wheat couscous mix
- Chickpeas
- Green cabbage 1 head
- Cauliflower 1 head
- Frozen peas
- If you want different veggies or to put another variety of bean or protein - just swap in what you want to use.
Instructions
- Cut up your green cabbage and cauliflower
- Make couscous according to the directions on the package. I made two packages. Rinse your canned chickpeas and set aside (you aren't cooking or warming them up).
- Then steam your veggies (I used cauliflower and green cabbage).
- Then I added about 3/4 of a package of frozen peas to the pot that you're steaming the veggies in.
- As soon as the vegetables are soft, drain and add them to the couscous.
- Top with chickpeas and sprinkle a little parsley on top.
- Serve!
Made this and will definitely make again. I was skeptical that my kids would eat cooked cabbage and cauliflower, but it turned out very mellow and bland tasting—in a good way. My kids don’t like sharp flavors. We bought all ingredients at Aldi, and in addition to being tasty and healthy, this dish is budget-friendly. It also cooks up quickly. These are ingredients I would have never thought to combine, and I’m grateful for the recipe.
So glad you made it! I love hearing that!
Yum! This looks delicious and perfect for meatless Mondays! I can’t wait to try it.