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Vegetable couscous: the delicious recipe


To combine vegetable proteins and seasonal vegetables, Terres OléoPro invites you to extend your summer with this succulent vegetable couscous recipe.

Ingredients for 4 persons :

Semolina

  • 200 g fine durum wheat semolina
  • 150 g canned chickpeas
  • 6 carrots
  • 4 potatoes
  • 2 courgettes
  • 1 red pepper
  • 1 onion
  • 2 tablespoons old-fashioned oil
  • 2 tablespoons of raisins
  • 1 teaspoon of ras-el-hanout

Vegetable stir-fry

  • 1.5 kg of dehydrated textured vegetable protein
  • 1 good teaspoon of ras-el-hanout
  • 1 teaspoon of cinnamon
  • 1 tablespoon of crushed coriander seeds
  • 1 teaspoon of cumin
  • 2 tablespoons of harissa
  • 1 teaspoon of paprika
  • 1 teaspoon of fine salt
  • 1 teaspoon of ground pepper
  • 2 tablespoons of intense flavoring olive oil
  • 2 garlic cloves, crushed
  • 2 chopped onions

Vegetable couscous recipe

Trick :you can use textured vegetable protein from soy, peas, at your convenience. You can also use tofu, then you will skip the rehydration step.

In fact, textured vegetable proteins are not widely available commercially at present, they are mainly offered "b to b", that is to say for professionals.

The vegetables

  • Peel the carrots and onion.
  • Cut the carrots into sticks and the courgettes into slices. Finely mince 1 onion. Cut the seeded pepper into strips
  • Peel the potatoes and cut them into quarters
  • In a casserole dish, melt the onions in the olive oil. Add the peppers, zucchini, potatoes and carrots. Stir for 5 minutes over medium heat
  • Season with salt and sprinkle with ras-el-hanout. Wet at height and bring to a simmer for 20 minutes
  • Add the drained chickpeas and raisins, continue cooking for 5 minutes

Semolina

  • In a container, grind with olive oil, rubbing them with your hands
  • Then pour boiling water up to it, mix well with a spoon and cover

Vegetable stir-fry

  • In a container, rehydrate the vegetable proteins for 10 minutes, covering them with lukewarm water, then stir and wring out
  • Marinate the vegetable proteins with the spices for 1 hour: cinnamon, coriander, cumin, paprika, harissa
  • Pour the olive oil in a pan and brown the marinated vegetable proteins with the chopped onions and garlic, season

The tasting

Serve everything hot and garnish the semolina with raisins

Recipe created by Chef Clément Dujardin for Terres OléoPro

Video: How To Make Shrimps Couscous And Vegetables (October 2020).