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African Vegan Recipes
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Rich Vegetarian Couscous
From: Maggie Morgan - Melbourne, Australia

A great recipe from friends who lived in Africa. This keeps well for a couple of days, and children generally love it. The vegetable mixture can be prepared in advance, and left to simmer slowly in a simmering pot.

  • 2 carrots cubed
  • 1 or 2 potatoes cubed
  • 500g pumpkin cubed
  • 1 red capsicum cubed (aka red bell pepper)
  • 2 zucchini chopped
  • 2 tablespoons tomato paste / 3 quartered tomatoes/
  • 3 tbsp tomato salsa
  • olive oil
  • water
    • Seasonings to taste:
    • Cumin
    • Garlic
    • Sticks of cinnamon (plenty of cinnamon !)
    • Salt and freshly ground black pepper
  • 250g - 500 g chickpeas (garbanzo beans)
  • Sultanas
  • Couscous
  • N.B.> DON'T use onions. They spoil the traditional flavour.

Soak chickpeas overnight, then bring to the boil and cook on high 10 min. Drain and set aside.

In a big saucepan or one-pot heavy frypan place the carrots, potatoes, pumpkin, capsicum, zucchini, tomato paste/ tomatoes, olive oil, a little water so it doesn't stick or burn, cumin, garlic, cinnamon (I LIKE QUITE A LOT),

salt and pepper. Add in chickpeas.****Sultanas added in are also typical.

Simmer for up to an hour until thick but not gluggy.

Couscous: Cook according to packet instructions.
Instant: These days its mainly instant, so just put a cupful or so in a casserole dish, and pour over about an inch of boiling water. Put the lid on and stand 5 minutes. It should be ready.

Serve: Couscous and vegetables, topped with coriander, from the centre of the table.