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  • Makes 6 cups
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Couscous, a tiny pasta with nutty undertones, is a delicious base for absorbing the fragrant flavors of Moroccan stews. In this jazzed-up version, we add lemon juice for brightness, fresh mint for an herbaceous kick, and toasted pine nuts for extra textural intrigue. Be sure to thoroughly fluff the couscous with a fork to avoid clumps before serving, and feel free to mix in additional soft herbs, dates, or dried fruits to create a super-fancy side dish. We recommend spooning a hearty portion of Chickpea-Potato Tagine over a cup of the couscous and topping it off with extra mint leaves for an unforgettable dinner.

For more vegan Moroccan recipes, check out these tasty ideas:

By Darshana Thacker Wendel,

Ingredients

  • 1½ cups dry whole wheat couscous
  • ¼ cup chopped fresh mint leaves
  • 2 tablespoons lemon juice
  • 2 tablespoons toasted pine nuts (optional)
  • Sea salt, to taste

Instructions

  1. In a medium saucepan bring 3½ cups water to boiling. Stir in couscous. Immediately remove pan from heat, cover, and let stand 10 to 15 minutes or until liquid has been absorbed. Stir in the remaining ingredients while gently fluffing couscous with a fork.
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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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