6 vegan couscous peppers Recipes

couscous, mung beans, pine nuts, golden beets, sliced, stalks beet leaves, roughly chopped, onion, diced, garlic cloves, portabella mushrooms, sliced, tomatoes, halved, lemon, juiced and zested, butter , vegan, nutritional yeast, salt and pepper

israeli couscous, vegetable broth (unsalted ) or 14 oz chicken broth (unsalted), garbanzo beans, cooked and drained, green onions, sliced, red onions, diced small (my addition), prune, pitted and diced small (can substitute dried dates or dried figs if you prefer), baby spinach, washed and spun dried, valencia oranges (original recipe specified navel oranges), sliced almonds, toasted, fresh parsley, minced (my addition), extra virgin olive oil, freshly squeezed orange juice, agave nectar (sugar or honey can be used instead), balsamic vinegar (i used 2 tbsp white balsamic and 2 tbsp dark aged balsamic), spanish smoked paprika (optional and my addition), dijon mustard, salt, fresh ground black pepper, water

water, cumin, salt, whole wheat couscous, uncooked, black beans, drained and rinsed, frozen corn kernels or 1 cup fresh corn kernels, red onion, chopped, cilantro, chopped, jalapeno pepper, seeded and diced (optional), fresh lime juice, garlic-flavored olive oil

water, whole wheat couscous, bell pepper, chopped, grape tomatoes, cut in half, black beans, rinsed, fresh cilantro, chopped, coconut oil, lime juice, cumin