Yes, you read that right. There IS a gluten-free couscous, made from brown rice. Thank you, Lundberg Farms! This recipe is from Alicia Silverstone’s inspiring book, The Kind Diet. I modified this recipe to make it gluten-free, and swapped out some of her vegetables for ones from my CSA basket this week.
The renovation: This recipe didn’t need much fixing, after I chose the brown rice couscous. I did need to change the cooking method, as brown rice couscous must actually be simmered for 15 minutes, unlike wheat couscous, which can simply steam after adding boiling water. I toasted the butternut squash seeds, making a lovely crunchy topping and adding some texture and protein.
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets