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Moroccan vegetables with couscous

Name: Moroccan vegetables with couscous
Prep time: 10 min
Cook time: 50 min
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

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

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Method

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.
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.
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.
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.