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Cassava Couscous

Vegan Cassava Couscous Recipe! Sauté onions, garlic, and veggies, then add cassava couscous and vegetable broth for a flavorful, healthy dish. Get ready to devour! Try now!

Discover the delightful twist on traditional couscous with this Cassava Couscous recipe! Made with nutritious cassava couscous, mixed vegetables, and aromatic spices, this dish is a flavorful and healthy meal option. With a simple cooking process, you’ll have a delicious and nutritious meal ready in no time.

Ready Time

40 mins


9 servings


  • 2 cups cassava couscous
  • 1/4 cup olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • Salt, to taste
  • 1/4 teaspoon black pepper
  • 2 cups vegetable broth, warmed
  • Fresh parsley, chopped (optional)


Heat the olive oil in a large saucepan over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic and sauté for another minute, until fragrant.

Add the mixed vegetables, cumin powder, paprika, salt, and black pepper to the saucepan. Stir well to combine.

Cook for 2-3 minutes, until the vegetables are slightly tender.

Add the cassava couscous to the saucepan and stir to combine with the vegetables and spices. Cook for 1-2 minutes, until the couscous is lightly toasted.

Gradually add the warmed vegetable broth to the saucepan, stirring continuously to prevent lumps.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the couscous is cooked and the liquid has been absorbed. Once the couscous is cooked, fluff it with a fork to separate the grains.

Taste and adjust the seasoning as needed.

Garnish with chopped fresh parsley, if desired. Serve hot and enjoy your delicious Cassava Couscous!


Use cassava couscous that’s of high quality, as it will absorb flavors better and give a nice texture.

Don’t over-sauté the onion, we want it translucent but still crunchy.

Make sure to mince the garlic finely, so it distributes evenly.

Feel free to customize the mixed vegetables to your liking, but try to maintain a colorful mix.

If using fresh parsley for garnish, chop it just before serving to get the best flavor and color.

You can prepare the vegetable broth from scratch or use store-bought, just make sure it’s warmed before adding it to the saucepan.

Keep an eye on the couscous while it simmers, as it can dry out quickly.

Leftovers can be refrigerated for up to 3 days or frozen for a month.

Nutrional Value

  • Energy: 234 kcal
  • Protein: 4g
  • Fat: 8g
  • Saturated Fat: 1.2g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Sugar: 2g
  • Sodium: 250mg
  • Cholesterol: 0mg
Cassava Couscous
Cassava Couscous

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