Saykook is a very simple and satisfying Moroccan dish. Traditionally it is made with fermented milk (leben) which is basically a plain liquid yogurt. Here I propose a plant-based version of this dish I’ve always loved. I like it even more now 🙂
Note: I do care to post only WFPB recipes. The yogurt here is not a whole food. So I’m posting this exceptional deviation from a conservative WFPB line-up of recipes. I will be looking forward to making a whole-food yogurt and update this recipe 🙂
- 6 cups of steamed wholemeal couscous (For now, check online how to properly steam couscous, I may post a recipe at some point)
- 500 mL unsweetened plain soy yogurt (I’m yet to try tempeh yogurt for a more whole-food version)
- 200 mL water
- Sourness to taste: 2 Tbsp to 8 tsp lemon juice juice or blended whole lemon equivalent (I like sour so for me it’s 8).
- Blend the soy yogurt with water and lemon, this is to make the yogurt smooth because it tends to clot.
- In a container, pour the steamed couscous. If it is still very hot let it cool first.
- Add the soy yogurt/water blend, the lime juice, and mix thoroughly until uniform.
- Cover and save in the fridge.
- Serve cold. Ideal lunch soon a hot day.
If you don't want to lemon taste in it, trying leaving the covered dish at room temperature for a while, the lactic fermentation should make the dish more sour, as it is supposed to be.