This easy-to-make couscous can be served hot or cold, as a side or main. Super quick to make, you can whip this up in less than 20 minutes, making it a perfect midweek meal. You can control the spice level to suit your needs, use mild curry powder for people that don’t like too much spice or something hotter for those that do. This dish is also suitable for vegetarians and vegans.
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1. Heat the margarine in a large frying pan over a medium heat. Once melted, add the onion and cover with a lid. Allow to cook for ten minutes, stirring occasionally.
2. Add the curry powder, mix well to combine. Cook for two minutes.
3. Next, add the couscous, stock and chickpeas. Cover with a lid, turn the heat right down to low, and allow to cook for four or five minutes.
4. After four or five minutes has elapsed, remove the lid, fluff up the couscous with a fork, then serve.
Note: This size batch would make enough for four larger sized main portions, or six smaller lunch portions
I hope you give this delicious one pot curried couscous a try! And if you do, be sure to tag the picture #AVogelRecipes on Instagram so we can see :)
Rich in fibre, couscous helps promote a healthy digestive system. It is also an excellent source of selenium, an antioxidant that protects the body from cell damage caused by free radicals. Couscous is also a good source of protein, which is essential for sustaining energy.
Bethany is a vegan food blogger from Kent. She is passionate about creating simple plant-based recipes, suitable for vegans. She updates her blog Bethany’s Vegan Kitchen every week with new tasty and easy-to-make recipes.
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