One of the things I love most about veganism is its accessibility. I love that it demands so little of the home chef, whether novice or experienced (I'm thinking of the contrast to stuffing a turkey or hammering a slab of meat)--just a little chopping and sautéing, and you have a complete and nutritious meal. Nothing about veganism is complicated unless you make it so. This couscous came together on a whim this weekend when I wanted something savory and a little sweet. With just a few ingredients and a quick cooking time, you could easily pull this together on a busy weekend night. Personally, I like Israeli (pearl) couscous in this recipe, but you could also use the regular variety. Likewise, instead of currants, feel free to swap dried cranberries, apricots, or whatever you have on hand. If you'd like to make a stunning presentation (perhaps for Thanksgiving, hint hint), you could try stuffing and baking it in a squash of your choosing!
Vegan Thanksgiving Recipes: Couscous With Pistachios and Brussels Sprouts
Recipe Type: Appetizers
YIELDS 4 servings
- 1 cup Israeli (or regular) couscous, dried
- 2 cups water
- 1 tablesppon olive oil
- 1 clove garlic, minced
- 1 lb Brussels sprouts, shredded or sliced very thinly
- 1 tablespoon mirin
- 1/3 cup pistachios
- 1/3 cup currants
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
1. In a medium saucepan, bring water to a boil and add couscous. Lower to a simmer and cook for about 10 minutes or until the couscous is cooked through. Drain any excess water and set aside. 2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for about a minute (until fragrant). Add Brussels sprouts and sauté for 5 minutes. Add mirin and salt and continue to sauté for another 2-3 minutes. 3. Stir vegetables into cooked couscous, folding in pistachios and currants. Mix in cinnamon, and serve warm.
Also by Molly: Vegan Pumpkin Lasagna
Related: Best Ever Braised Green Beans
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Photos: Molly Lansdowne