Handy Tricks & Style, Pure Vegan, Recipes
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Hemp your Couscous!

hemp couscous

Couscous is an all-arounder. It can be served both as a main and a side dish. Either you prepare it fresh or store it forever. It‘s a perfect social food but you can also eat it as a lonely singleton.

A very healthy dish – it has one drawback: couscous is rather rich in carbohydrates (~70%) than it is in protein (~10%). My favourite strategy to increase it’s protein content is to just mix it with peeled hemp seeds. The reasons for this are obvious: hemp seeds are look-wise pretty similar to couscous and do not change the overall appearance of the couscous too much. Hemp seeds contain less carbohydrates (~36%) but more protein (~23%). And, last but not least, hemp seeds are very easy to prepare – just mix peeled seeds (buy peeled seeds in the shop, don’t peel them yourself!) into the cooled couscous. As hemp seeds are very rich in oil (containing omega-3 fatty acid) it’s advisable to add less olive oil (if at all) to your couscous.

Last but not least, of course you can also completely substitute the couscous by hemp seeds. However, in my experience such a dish is less filling and serves rather as a side dish than a main dish.

So, for now, let’s stay with a mix of couscous and hemp. For a main dish for two people, I would mix:

50g of couscous


30g peeled hemp seeds.

To add taste to the couscouse, it is best to prepare a taboulee first (or buy it ready-prepared from the shop).

You need to peel and cut:

90g onions

2 cloves of garlic

120g tomato

Fry them in a pan in olive oil and with a little bit of salt until the garlic starts showing brown sprinkles.

Additionally, you could now add a small glass of white wine if you want.

Next, Add the couscous and stir for two minutes. Add 100mL cooking water and 5 leaves of fresh mint. Stirr for about five minutes (you could also do it also in some other way – see here for example). Then remove the couscous from the heat and let it cool down a bit

Now add the peeled hemp seeds and some other ingredients:

3 more gloves of garlic (cut)

19 more leaves of fresh mint

80g of additional tomatoes (cut)

2 spring onions (cut)

Parsley (as much as you want)

The juice of half a lemon

1/2 of a chilie pepper

Cut into very small pieces, and fry In an additional pan:

2 carrots

1 red bell pepper

1 zucchini

Mix everything together and enjoy the meal! Ehm, yeah, don’t forget that  couscous tastes best if you leave it one day in the fridge – for all the spices to soak in.


  1. Pingback: Savoy cabbage in a peanut/hemp-lime curry sauce – yes, that was a good meal | LeckerBiss

  2. Pingback: Lifehacks: The 5 min lunch based on CousCous magic | LeckerBiss

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