Savoury recipe - Vegetarian seitan couscous

In the Maghreb, couscous is served for all occasions, and is a real bonding agent. As I'm fond of this kind of convivial dish, because it's what usually brings us together, here's my springtime version, perfect for the arrival of fine weather.

In this recipe, I've used seitan, which is fairly easy to find in supermarkets. I'm particularly partial to Renski seitan, a 100% artisanal product available by delivery on the Internet. I use canned chickpeas to save time, but feel free to use dried ones - they'll be all the better for it.

- Chef Julian


Seitan Couscous


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 tbsp Honey
1 Zucchini, coarsely sliced
100g Flat beans, beveled
2 à 4 Carrots, small slices
150g Chickpeas, cooked
200g Medium semolina
40g Raisins
1 small bunch Spring onions, beveled
100g Beans, peeled, frozen
350g Torn seitan
1 bunch Parsley, chopped



Step 1/4

In a large casserole, 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 garlic. Honey.

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

Versert 1.5 liters of water, season with salt and pepper, and bring to the boil.


Step 3/4

Add the drained zucchinis, flat beans, carrots and chickpeas, cover and simmer on a low heat for 20 minutes.

Meanwhile, pour in the semolina, raisins, a pinch of cornflour and a pinch of salt. Salt and 3 tablespoons olive oil in a salad bowl.

Pour in 30 cL boiling water, then cover and leave to stand for 15 minutes.


Step 4/4

Check that the vegetables are cooked through - they should be melting.

Add the broad beans, spring onions and torn seitan, and simmer for a further 10 min. Check the seasoning and adjust if necessary.

De-stem the semolina and serve with chopped parsley.


And there you go, telling us all about it!


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