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Recipes Around the World International Vegetarian Union
African Vegan Recipes
Contributed by Vegetarians and Vegans from around the world
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North African Couscous
from: Jacqlyn Edge - Cape Town, South Africa

Serves four to six

  • 30ml olive or sunflower oil
  • 2 cloves of garlic, crushed
  • 1 onion, chopped
  • 30ml chopped fresh parsley
  • 5ml salt
  • 5ml black pepper
  • 10ml ground cinnamon
  • 3ml turmeric
  • 4 carrots, scraped and chopped
  • 4 spring onions, chopped
  • 100g button mushrooms, wiped and quartered
  • 75g (125ml) raisins
  • 125g dried apricots, soaked overnight in water to cover, drained
To cook couscous:
  • 15ml oil
  • 5ml salt
  • 250g (350ml) couscous
  • 20g vegan margarine (Olé or Cardin)
  • spring onion curl to garnish
Heat oil in a saucepan. Sauté garlic and onion until soft.

Add parsley, salt, pepper, cinnamon and turmeric. Cook two minutes.

Add carrots, spring onions, mushrooms, raisins and apricots, cook a further three minutes.

To cook couscous:

Bring 1,4 litres water to the boil.
Add oil and salt, stir in couscous.
Allow to swell for two minutes.

Add margarine, reheat three minutes over low heat, stirring with a fork to separate grains.
Drain well.

To complete: Spoon couscous on to a serving platter, spoon apricot mixture over couscous.
Garnish with a spring onion curl.