Couscous is a traditional North African dish that has conquered palates around the world. Its combination of light semolina and savory vegetables makes it a comforting and nutritious dish. And now, fans of vegan cuisine can enjoy an equally delicious version: vegan couscous with beans.
This creative twist on the classic dish combines textures and flavors, while offering a healthy and eco-friendly alternative.
In this article, we invite you to explore the taste wonders of vegan bean couscous and savor every bite of a cuisine rich in taste and value.
HOW TO MAKE VEGAN BEAN COUSCOUS
PRACTICAL ADVICE
Difficulty level of this couscous recipe: pupil (cooking couscous)
Cooking time : 2 hours
Utensil: a good couscous (and possibly a silicone gasket to prevent steam from leaking around the sides).
FOR THIS COUSCOUS RECIPE, YOU NEED (FOR 4 PEOPLE)
500g fine couscous seeds
300g fresh or frozen broad beans
INSTRUCTIONS
Pour the couscous into a large flat
Add a tsp olive oil
Add little by little 500ml of water to moisten the grains while loosening them with your fingers.
THIS COUSCOUS RECIPE FOLLOWS A SPECIFIC COOKING ORDER
- 1st cooking
- Boil water in the couscous maker.
-When boiling, put the couscous to cook in the upper part of the couscoussier.
-Wait for the steam to pass over all of the couscous.
-Continue cooking for 5 to 10 minutes (the couscous should no longer stick to your fingers ).
- Then withdraw.
-Wait for the couscous to cool (as long as possible, otherwise 5 min .) Then pour cold water over it all at once (over a drainer) . Provide about 1/2 liter of water.
-Wait for the water to drain for at least 5 min.
-Aerate the couscous and salt.
- 2nd cooking
-Return the couscous to the heat over the boiling water.
-Remove it as soon as the steam master key above the seeds (at the end of 15-20mins approximately).
-Pour it into the large dish. Add oil and a little salt if need.
-Add a little water until you feel that the couscous is no longer dry.
- 3rd cooking
-Pour the beans into boiling salted water.
-Put the couscous on top for the 3rd and last time.
-This 3rd cooking should make the couscous even lighter, but it should already be cooked after the second cooking.
-After 6 min remove the beans.
-Remove the couscous when the steam passes over all the seeds.
-Pour the hot couscous into a serving dish.
-Mix with beans and olive oil.
-To be served preferably with a glass of fermented milk naturally rich in probiotics.
ENJOY!
