I got this recipe from “The Happy Pear”, aka Steven and David, two vegan cooks/chefs from Ireland. Think Jamie Oliver, but then twins and funny. The guacamole is an extra.

It seems like you need a lot of ingredients for this recipe, but there’s a lot of repetition of ingredients and a lot of other stuff is just spices, which you probably already have.

Ingredients (4 persons)

For the spicy couscous:

  • couscous
  • chili flakes pinch
  • 1 tsp cumin
  • smoked paprika 12 tsp
  • 12 tsp salt

For the bean mix:

  • 3 cloves garlic
  • corn (should char slightly)
  • 1 tin black or kidney beans
  • juice of 1 lime
  • 2 tsp cumin powder
  • 2 tbsp tamari
  • a handfull coriander (or parsley)

For the zesty tomato salsa:

  • 2 cloves garlic
  • 1 chili pepper
  • 400 gr tomatoes (cherry or regular ones)
  • 4 scallions/spring onions
  • salt
  • juice of 1 lime

For the soy yoghurt:

  • 5 tbslp soy yoghurt
  • 12 lime of juice
  • 1 tblsp maple syrup

For the guacamole (not in the original recipe):

  • 3 ripe avocados
  • 12 a small red onion
  • 1-2 fresh red chili peppers (less if you don’t like spicyness)
  • 1 bunch of fresh coriander
  • handfull of cherry tomatoes
  • 2 limes
  • olive oil


For the spicy couscous:

Mix all the ingredients together. Add this into a bowl, then add boiling water to 1 cm above the couscous, cover and let it sit for about 7 minutes. Take the cover off and, using a fork, softly scrape the couscous until it’s all loose. You don’t want to strongly push the couscous together with a spoon because it will lose its fluffiness.

For the bean mix:

Chop and fry the garlic in some oil. On high heat add the corn, this should char a little. Add the beans. Mash the whole mix a little bit. Then add the rest of the ingredients.

For the zesty tomato salsa:

Chop all the ingredients and add them together. Don’t use the seeds of the chili if you don’t like this spicy.

For the soy yoghurt: mix the ingredients together.

For the guacamole:

Peel the onion and deseed 1 chili, then roughly chop it all on a large board. Destone the avocados and scoop the flesh onto the board. Start chopping it all together until fine and well combined. Pick over most of the coriander leaves, roughly chop and add the tomatoes, then continue chopping it all together. Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with sea salt, black pepper and more lime juice, if needed. Deseed, finely chop and scatter over the remaining chili if you like more of a kick. Pick over the reserved coriander leaves.

Source: https://thehappypear.ie/recipe/5min-vegan-burrito/