Vegan Giant Couscous Recipe for Easy Healthy Meals

If you’re looking for a hearty, wholesome, and delicious vegan meal, this vegan giant couscous recipe is the perfect dish to add to your culinary repertoire. Giant couscous, also known as Israeli couscous or pearl couscous, offers a delightfully chewy texture that sets it apart from regular couscous.

When combined with fresh vegetables, fragrant herbs, and a simple yet flavorful dressing, it creates a vibrant and satisfying dish that’s perfect for lunch, dinner, or even meal prep.

This recipe is incredibly versatile and easy to prepare, making it ideal for both novice cooks and seasoned chefs looking for a quick plant-based meal. Whether you’re craving a warm salad on a chilly evening or a refreshing side dish at your next gathering, this vegan giant couscous will not disappoint.

Plus, it’s packed with nutrients, fiber, and protein to keep you energized and feeling great.

Why You’ll Love This Recipe

Giant couscous has a unique, chewy texture that adds a fun twist to traditional grain-based dishes. Unlike finer couscous, the larger pearls absorb flavors beautifully while maintaining a pleasant bite.

This recipe combines roasted veggies and fresh herbs to create a dish bursting with vibrant flavors and textures.

It’s also 100% plant-based, making it a fantastic option for vegans and anyone wanting to eat more healthily. The ingredients are simple, affordable, and easy to find, and you can easily customize the recipe to your taste preferences or seasonal produce.

Finally, it’s a great make-ahead meal that stays fresh and delicious for days, perfect for busy lifestyles.

Ingredients

• 1 ½ cups giant (Israeli) couscous
• 2 cups vegetable broth (for cooking couscous)
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked chickpeas (canned or home-cooked)
• 3 tablespoons olive oil, divided
• Juice of 1 lemon
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• Optional: 2 tablespoons toasted pine nuts or slivered almonds

Equipment

• Medium saucepan with lid
• Baking sheet
• Mixing bowl
• Wooden spoon or silicone spatula
• Knife and cutting board
• Measuring cups and spoons
• Colander or sieve (for rinsing chickpeas)

Instructions

1. Prepare the couscous: In a medium saucepan, bring the vegetable broth to a boil. Stir in the giant couscous, reduce the heat to low, cover, and let it simmer for about 10 minutes, or until the couscous is tender and the liquid is absorbed. Remove from heat and fluff with a fork. Set aside to cool slightly.
2. Roast the vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced red bell pepper and zucchini with 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly and roast for 15-20 minutes, turning halfway through, until they are tender and slightly caramelized.
3. Prepare the fresh ingredients: While the vegetables roast, halve the cherry tomatoes, finely chop the red onion, and mince the garlic. Rinse and drain the chickpeas if using canned.
4. Mix the dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, ground cumin, salt, and pepper. Adjust seasoning to your taste.
5. Combine all ingredients: In a large mixing bowl, combine the cooked couscous, roasted vegetables, cherry tomatoes, red onion, garlic, and chickpeas. Pour the dressing over and toss gently but thoroughly to mix everything.
6. Add fresh herbs and nuts: Fold in the chopped parsley and mint for a fresh burst of flavor. If using, sprinkle toasted pine nuts or slivered almonds on top for an added crunch.
7. Serve warm or chilled: This vegan giant couscous can be enjoyed immediately while still warm, or you can refrigerate it for an hour to serve as a cold salad. Both ways are equally delicious!

Tips & Variations

For an extra flavor boost, try adding a teaspoon of smoked paprika or a dash of cayenne pepper to the dressing.

• Make it a complete meal: Add roasted tofu cubes or tempeh for extra protein.
• Seasonal veggies: Swap out zucchini and bell pepper for roasted carrots, eggplant, or asparagus depending on what’s in season.
• Herb alternatives: If you don’t have mint, fresh basil or cilantro works beautifully as a substitute.
• Nut-free option: Simply omit the nuts or replace them with toasted seeds like pumpkin or sunflower.
• Spice it up: Add a spoonful of harissa or a sprinkle of chili flakes to the dressing for a spicy kick.

Nutrition Facts

Serving Suggestions

This vegan giant couscous dish pairs wonderfully with a variety of sides and mains. For a Mediterranean-inspired meal, serve alongside roasted eggplant or a fresh cucumber and tomato salad.

You can also enjoy it as a standalone lunch with a side of warm pita bread or stuffed into a wrap with some fresh greens.

If you want to explore more vegan recipes that complement this dish, check out our Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals or try the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to create a creamy pasta side.

For a delightful vegan dessert, don’t miss the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Conclusion

This vegan giant couscous recipe is an excellent example of how simple, wholesome ingredients can come together to create a dish that’s bursting with flavor and texture. It’s versatile enough to be served warm or cold, making it perfect for any season or occasion.

The combination of roasted veggies, fresh herbs, and the nutty couscous pearls ensures every bite is satisfying and nutritious.

Whether you’re cooking for yourself, family, or friends, this recipe is sure to impress and delight. Plus, it fits perfectly into a plant-based diet, supporting a healthy and sustainable lifestyle.

Give it a try, and don’t forget to explore the many other vegan recipes available on our site to keep your meals exciting and delicious.

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