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Couscous and Vegetable Pan (vegan)

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Couscous and Vegetable Pan (vegan)

The perfect couscous and vegetable pan (vegan) recipe with a picture and simple step-by-step instructions.

  • 300 g Tk Mexico vegetables
  • 75 ml Hot water
  • 3 tbsp Couscous
  • 1 tbsp Sunflower oil
  • 1 tbsp Low Sodium Tomato Ketchup
  • 1 tbsp Salt pepper
  1. Put the couscous in a heatproof bowl. Pour hot water over it and let it swell for about 10 minutes.
  2. Heat the oil in a large pan and fry the vegetables in it for about 10 minutes. Stir the ketchup into the finished couscous and add to the vegetables. Fry together for another 5 minutes. Season with salt and pepper and serve.
Dinner
European
couscous and vegetable pan (vegan)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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