This one-pot wonder is a delightful vegan twist on traditional risotto, using giant couscous instead of rice. It’s creamy, flavorful, and packed with protein-rich chickpeas and nutritious spinach.
Ingredients
- Olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 270g giant couscous (also known as Israeli or Pearl couscous)
- 250ml vegan-friendly white wine (optional)
- 1 liter vegetable stock
- 4 tbsp nutritional yeast
- Salt and pepper to taste
- 150g baby spinach
- 2 x 400g tins of chickpeas, drained
- 1 lemon (zest of half, juice of whole)
- 1 x 400ml tin of full-fat coconut milk
Method
- Sauté aromatics:
- Heat olive oil in a large pan
- Cook onion for 6-8 minutes until caramelized
- Add garlic and cook for 1-2 minutes
- Toast and cook couscous:
- Add giant couscous and cook for 1 minute
- Pour in wine (if using) and cook until evaporated (3-4 minutes)
- Add 3/4 of the vegetable stock and nutritional yeast
- Simmer covered for 12-15 minutes, stirring occasionally
- Add vegetables and legumes:
- Stir in spinach until wilted
- Add chickpeas, lemon zest, and lemon juice
- Finish the dish:
- Add coconut cream from the top of the coconut milk tin
- Season generously with salt and pepper
- Heat through until sauce thickens
- Serve:
- Spoon into bowls
- Top with reserved coconut cream, olive oil, and a pinch of salt
This Creamy Vegan Giant Couscous Risotto is a comforting, satisfying meal that’s perfect for any day of the week. Don’t hesitate to try this recipe – it’s a delicious way to enjoy a plant-based version of a classic dish that will leave you feeling nourished and content!