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Recipes Around the World International Vegetarian Union
Vegan 'Western' Main Course Meals
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Lemon Pepper Cous-Cous
From: Holly Namiotko - Buffalo, NY, USA

The first time I made this recipe was for a pot-luck lunch at work. Everyone loved it so much that I had to figure out what I put into it so I could write it out. It has become a favorite ever since.

I typically use canned vegitables, but it can be easily prepared with fresh cooked vegetables. It is very versitile as it can be served hot or cold. It takes about 10 minutes to make and serves 10 (depending on the serving size!).

  • 3 cups cous-cous
  • 4 cups water
  • 1/2 cup olive oil
  • 1 - 16 oz. can french style green beans
  • 1 - 16 oz can stewed tomatoes
  • 2 - 6 oz jar artichoke hearts in oil
  • 1 - 16 oz. can baby corn
  • 3 tbs. black pepper
  • 1/4 cup lemon juice
  • 1 tbs parsley

Optional(add to taste):

  • water chestnuts
  • toasted pine nuts

In a 4 quart pan, bring the water to boil, remove from heat and quickly add the cous-cous. Cover the pan and let sit for 5 minutes. Place the cous-cous into a large bowl and stir in the olive oil. Drain all the canned vegetables and slice the baby corn and artichoke hearts into bite sized pieces. Add the vegetables, pepper, parsley, lemon juice and stir until well mixed. The chestnuts and pine nuts can either be mixed into the dish or arranged on top. This dish should have a hot/sour taste. Serve at room temperate or warm.