Recipe type: main dish

Prep time: 10 min

Total time: 25 min

Serves: 4

This recipe is developed by Louisa Birkhahn–founder of Tartine- an all day dining concept in Shanghai – inspired by the healthy food cultures of Australia and California.

“The stuffed veggies are a simple, healthy and colorful addition to any dinner table. You can easily replace bell pepper and tomatoes with other seasonal products”.

week 24 vegan_gaitubao_com_500x245


1 medium sized zucchini

500 gr cherry tomatoes

few springs of thyme

2 green onions

2 cloves garlic, minced

1 lemon

¾ cup couscous

½ can chickpeas, drained

vegetable stock concentrate

1 teaspoon smoked paprika

½ cup vegan cheese

2 tablespoons olive oil, halved


Preheat the oven to 4000F (2000C). Trim the zucchini, then cut into½-inch cubes. Halve the tomatoes length wise. Strip thyme leaves from stems. Trim, then thinly slice the green onions, keeping greens and whites separate.

Halve the lemon.

Toss zucchini, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven until tender, for about 20 minutes, tossing halfway through.

Meanwhile, drain and rinse half the chickpeas from the can (use the rest as you like). Heat 1 tablespoon of olive oil, garlic, and white part of green onion in a pot

overmedium-high heat.

Add couscous and remaining thyme. Cook, tossing, until couscous is lightly toasted, for 2-3 minutes.

On another baking sheet, toss chickpeas, smoked paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until crisp, about 20 minutes.

Stirstock concentrate and 1 ½ cups water into a pot.

Bring to a boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes. Add half the veggies, half the cheese, and a squeeze of lemon to the pot with couscous and mix. Season with salt and pepper. Top with chickpeas, cheese andremaining veggies. Sprinkle with the greens of the green onions.


Download Recipe