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Recipes Around the World International Vegetarian Union
African Vegan Recipes
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Vegetable Couscous
From: Karen C. Greenlee

Serving Size: 1

  • vegetable cooking spray
  • 1 T margarine
  • 1 T garlic -- minced
  • 1/2 t ground cumin
  • 1/2 t ground turmeric
  • 1/4 t cardamom
  • 2 quarts water
  • 3 t. McKay's Chicken-Style Seasoning
  • 1 cup red onion -- chopped
  • 2 cans whole tomatoes -- (14 1/2 ounce)
  • drained and chopped
  • 1 cup celery -- sliced diagonally
  • 2 carrots -- scraped and sliced diagonally
  • 1 medium-size sweet potato -- peeled and cubed
  • 1 sweet red pepper -- cut into 1/2-inch pieces
  • 2 cups turnips -- cubed
  • 2 cups zucchini -- cubed
  • 2 T raisins
  • 1 can garbanzo beans -- (15 ounce) drained
  • 10 ounces firm tofu -- cubed
  • 2 cups couscous -- uncooked
  • 2 T. almonds (lightly toasted) -- sliced
Coat a large Dutch oven with cooking spray; add margarine.
Place over medium-high heat until hot.
Add garlic, cumin, turmeric, and cardamom.

Cook 2 minutes, stirring constantly.

Stir in 4 cups water, McKay's seasoning, onion, and tomatoes.
Bring mixture to a boil; reduce heat and simmer, uncovered, 15 minutes.
Stir in celery, carrot, and sweet potato; cook 5 minutes.
Add sweet pepper and turnips; cook 4 minutes.
Add zucchini, raisins, garbanzo beans, and tofu.

Cook 5 minutes.
Remove mixture from heat.

Bring remaining 4 cups water to a boil in medium saucepan.
Remove from heat.
Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
To serve, place a half cup couscous in each individual serving bowl; spoon 1 cup vegetable mixture over each serving.
Top with toasted almonds.