Moroccan vegetables with couscous

Serves: 6
Prep: 10
Cook: 50

A nutritious, rustic meal full of exotic aromas. High in fibre and a good source of protein and iron, it's a hearty meal for the whole family.

Ingredients

  • 2 tbs olive oil
  • 1 large red onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 700g sweet potato (kumara), peeled and cut into 3cm pieces
  • 400g can diced tomatoes
  • ⅓ cup vegetable stock
  • ½ cup cold water
  • 1 cinnamon stick
  • 3 zucchini (courgette), thickly sliced
  • 1 red capsicum, deseeded and sliced lengthways
  • 400g can chickpeas, rinsed and drained
  • 1 tbs lemon juice
  • 1 bunch flat-leaf parsley, roughly chopped
  • 2 cups couscous
  • 2 cups boiling water

 

Method

  1. Step 1

    Heat oil in a large heavy-based saucepan over medium heat. Saute onion for 3 minutes until tender. Stir in garlic, cumin and coriander and cook for 30 seconds.

  2. Step 2

    Add sweet potato (kumara). Cook, stirring often, for 3 minutes. Stir in tomatoes, stock, cold water and cinnamon stick. Cover and bring to the boil. Reduce heat and simmer for 10 minutes, stirring occasionally.

  3. Step 3

    Stir in zucchini (courgette), capsicum and chickpeas. Cover and simmer for 20-25 minutes until vegetables are tender. Stir in lemon juice and parsley.

  4. Step 4

    Place couscous in a heatproof bowl. Pour over boiling water. Cover and stand for 3 minutes. Stir with a fork to separate grains. Season with salt if desired. Serve with moroccan vegetables.

Tips

  • This recipe becomes wheat-free when served with rice instead of couscous.
  • Couscous can be found in the same aisle as pasta at the supermarket.

Featured recipes

Coconut custard pudding

Zucchini and corn frittata

Hot bircher porridge