Vegetables & Fruits
Moroccan Couscous withSeven Vegetables
Moroccan Couscous withSeven Vegetables
Moroccan Couscous withSeven Vegetables
Ingredients
Instructions
- BRING water and 1 teaspoon oil to a boil in a large saute pan with a lid.
- REMOVE pan from heat, add couscous and stir through. Cover with lid and let
- stand for 5 minutes. Fluff couscous with a fork to separate grains. Cover and set
- aside.
- HEAT 1 tablespoon oil in a large pot over medium heat. Add onion and sauté until
- soft and translucent. Add spices and stir until fragrant, around 1 minute.
- ADD carrot and turnip and sauté until carrots begin to soften. Toss in pumpkin,
- zucchini, eggplant and cabbage, and sauté for a few more minutes before adding
- herbs, diced tomatoes and stock. Cover slightly and cook until vegetables are
- tender, about 20 minutes.
- ADD chickpeas and mix, cooking until warmed through.
- SERVE couscous first, topped with vegetables, broth and extra herbs.
couscous
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