Vegan Mediterranean Couscous
  • 1kg couscous
  • 2 tins of either chopped or plum tomatoes
  • 1 tube of tomato puree
  • 1 bulb of garlic
  • A drizzle of olive oil
  • 3 peppers (any colour of your choice)
  • 2 red onions
  • 6 – 12 tomatoes (depending on size – use more if they’re smaller)
  • 1 aubergine
  • 3 small courgettes (or 1-2 large ones)
  • A handful of basil
  • A pinch of salt
  • 3 tablespoons of nutritional yeast
  • Large baking tray
  • Vegetable knife
  • Chopping board
  • Hand blender
  • Large cooking pot with lid
  • Spatula / large cooking spoon
  • Oven

Vegan Mediterranean Couscous Method

To make your Vegan Mediterranean Couscous you will need to follow the below instructions.

Preheat the oven to gas mark 6/200 degrees.

Chop the aubergine, courgettes, tomatoes and onions and place on a large baking tray. Remove the skins of the garlic and place these on the same tray. Mix up the vegetables – using either your hands or a spoon – so the ingredients are evenly spread on the tray.

Wash the basil and sprinkle this on the top of the vegetables. Drizzle the olive oil evenly on top and add a sprinkle of salt to bring out the flavours.

Place the tray in the oven and roast the vegetables for approximately 45 minutes, turning them over with a spatula halfway through cooking.

When the vegetables are roasted, remove them from the oven. Get a large cooking pot and empty the tomato puree tube into this. Add the two cans of tinned tomatoes and cook on a medium heat until warmed through.

Add the roasted vegetables to the pot and stir. Turn off the heat and use a hand blender to blend the ingredients until smooth like a soup.

 Add the three tablespoons of nutritional yeast and stir well. 

Add the couscous and stir it in. Place the lid on the pot and leave for 5-8 minutes (or according to times on the packet).

Remove the lid and use a large cooking spoon to stir the couscous through so it separates.

Serve warm with salad or allow to cool and store in the fridge for later.

 

 

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