Versatile Vegan Couscous
Eat it hot, it it warm, eat it room temp, eat it cold as a salad, eat one portion a day for a week. I DGAF what you do with this, just make it and love it.
I’m not even a couscous guy—fuck that sandy mess—but this version rocks harder than Metallica right after they dropped Ride the Lightning.
2 red bell peppers (any color will do), diced
1 bunch scallions, sliced
1 C green olives, chopped
½ C dried cranberries
1 15 oz. can kidney beans, rinsed
1 C mixed nuts (use whatever you have and roast them at 350F for 10 mins)
½ C red seedless grapes, halved
3 T olive oil
1 t tahini paste
¼ t crushed red pepper
¼ t smoked paprika
¼ t cumin
¼ sumac (lemon zest if you don’t have sumac)
Punch of salt
Juice of 1 lemon
1 C couscous
1 ½ C water
Combine the peppers, scallions, olives, cranberries, kidney beans, nuts, and grapes, in a huge freakin bowl.
Whisk 2T olive oil, tahini, pepper, paprika, cumin, sumac, salt, and lemon juice together until fully combined and it looks like a dressing.
Pour the dressing over the ingredients in the bowl. Stir it up, and let the ingredients hang out together for a little bit.
Boil 1C of water in a small saucepan. Add the dried couscous, stir it up. Cook on the lowest setting for 5 minutes. Add the remaining 1T of olive oil, to the couscous and fluff it up with a fork.
Now, you can do whatever you want with it: mix it up, top the couscous with the salad…the world is yours