How to make Spicy Vegan Truffle Couscous (Easy Recipe)
Spicy Vegan Truffle Couscous
Your new favorite quick lunch dish has arrived! Warm pearled couscous becomes an unbelievably tasty vegan entree or side when laced with cannellini beans, fresh spinach, tomatoes, herbs, lemon, and most importantly, Hot Chili Black Truffle Sauce. It takes only a few minutes of preparation to pull this spicy vegan truffle couscous and put a fresh twist on a Mediterranean classic.
What really ties the dish together and gives it the perfect extra little kick is our Hot Chili Black Truffle Sauce! It pairs phenomenally with the tender couscous, the creamy white beans, and balances the bright herbs and lemon to create bite after bite of this intensely delicious spicy truffle couscous.
The chili oil and black Slovenian truffles truly take this dish from ordinary to extraordinary. The best part? It’s completely natural and vegan. Stock up on several jars of sauce at a time to make sure you always have it available for dishes like this delicious spicy vegan couscous.
Preparation time: 10 minutes
Total time: 25 minutes
Serves 3-4 people
- 1 cups pearled (Israeli) couscous
- 2 tablespoons olive oil or vegan butter, plus ⅛ cup for drizzling
- 1 ½ cups water
- ½ small onion, diced
- 2-3 cloves garlic, minced or pressed
- 1 can cannellini beans, drained and rinsed
- ½ cup whole spinach
- ½ lemon, juiced and zested
- ½ cup cherry tomatoes, halved
- ¼ cup Natureul Black Truffle Sauce–Hot Chili flavor
- ⅛ cup chopped cilantro
- ⅛ cup chopped parsley
- Salt and pepper to taste
- Over medium heat, preheat a large pot or dutch oven. Add 2 tablespoons olive oil or vegan butter and allow it to heat for 2-3 minutes before adding the diced oven. Stir while heating until fragrant and translucent, about 2 minutes. Add the garlic and cook for another 1-2 minutes.
- Add the couscous and stir continuously, allowing it to coat itself in butter and toast to a light golden-brown color for 2-3 minutes.
- Add the vegetable broth or water and bring to a boil, then reduce the heat and cover. Simmer for 14-16 minutes until the couscous is tender but not mushy and all the liquid has been absorbed.
- Add the remaining oil, 2 tablespoons of lemon juice (or more to taste), lemon zest, white beans, tomatoes, herbs, spinach, and truffle sauce. Finally, season with salt and pepper to taste, then toss until all the contents have incorporated evenly.
- Serve and enjoy! This can be eaten by itself or as a side to other Mediterranean dishes for lunch or dinner, and makes a great contribution to carry-ins and potlucks.
Tips for Making Spicy Vegan Truffle Couscous
Use an Instant Pot to cook the couscous for easy, hands-off cooking while you prepare the rest of the ingredients, or you can use pre-cooked couscous to save time and dirty dishes. This recipe calls for cilantro and parsley, but you can feel free to mix things up and use your favorite soft herbs like dill or basil instead. You can also customize the heat level of this spicy truffle couscous by using the Original Black Truffle Sauce instead of (or combined with) the Hot Chili flavor.