Savory Recipe - Vegetarian Couscous with Seitan

In the Maghreb, couscous is served for all occasions, it is a real cement of social link. Being fond of this kind of convivial dish, because it is what brings us together in general, here is my spring version, perfect for the arrival of the beautiful days.

I used seitan in this recipe, which can be found quite easily in supermarkets. I have a soft spot for Renski's, a 100% artisanal product available on the internet for delivery. I use canned chickpeas to save time, but feel free to use dry ones - it will be even better.

- Chef Julian

Couscous with seitan


Portions Preparation time
4-5 1 hour



Onion red, cut into quarters
2 tbsp. ground turmeric
3 tbsp Ras el hanout
Ginger, chopped
Tomato concentrate
2 tablespoons Harissa
2 tablespoons Honey
1 Zucchini, thickly sliced
100g Flat beans, beveled
2 à 4 Carrots, in small slices
150g Chickpeas, cooked
200g Medium semolina
40g Raisins
1 small bunch spring onions, cut into wedges
100g Beans, peeled, frozen
350g Torn seitan
1 bunch Flat parsley, chopped



Step 1/4

In a large casserole dish, sauté the red onions over low heat with 2 tablespoons of olive oil.


Step 2/4

Add turmeric, ras el hanout, chopped ginger, tomato paste, harissa and salt. Honey.

Mix and cook over low heat for 3 minutes to develop their flavors.

Vurn in 1.5 liters of water, add salt and pepper and bring the broth to a boil.


Step 3/4

Add the zucchini, flat beans, carrots and drained chickpeas, cover and simmer for 20 minutes on medium heat.

In the meantime, pour the semolina, raisins, a pinch of Salt and 3 tablespoons of olive oil in a bowl.

Pour 30 cL of boiling water then cover and let rest 15 minutes.


Step 4/4

Check the vegetables for doneness, they should be melting.

Add the beans, spring onions and torn seitan and bring to a simmer for another 10 minutes. Check the seasoning and adjust if necessary.

De-stem the semolina and serve with the chopped parsley.


And there you have it, you'll tell us (good) news!


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