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Moroccan Couscous withSeven Vegetables

Prep Time 20 mins
Cook Time 45 mins
Rest Time 5 mins
Total Time 1 hr 10 mins
Servings: 6
Estimated Cost: 7
Calories: 300
Ingredients
  • 2 cups water
  • 1 teaspoon olive oil
  • 2 cups couscous
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 teaspoons ground ginger
  • 1 teaspoon ground turmeric
  • 2 teaspoons sweet paprika
  • 1 teaspoon black pepper
  • 1 carrot,cut into large chunks
  • 1 turnip or parsnip, cut into large chunks
  • 1 cup pumpkin, cut into large chunks
  • 1 zucchini,cut into large chunks
  • 1 small small eggplant, cut into large
  • chunks
  • ¼ green cabbage, cut into chunks
  • ¼ cup flat leaf parsley, chopped
  • ¼ cup coriander, chopped
  • 400 g diced tomatoes
  • 2 cups vegetable stock, salt reduced
  • 400 g chickpeas, drained and
  • rinsed
Instructions
  1. 1
    BRING water and 1 teaspoon oil to a boil in a large saute pan with a lid.
  2. 2
    REMOVE pan from heat, add couscous and stir through. Cover with lid and let
  3. 3
    stand for 5 minutes. Fluff couscous with a fork to separate grains. Cover and set
  4. 4
    aside.
  5. 5
    HEAT 1 tablespoon oil in a large pot over medium heat. Add onion and sauté until
  6. 6
    soft and translucent. Add spices and stir until fragrant, around 1 minute.
  7. 7
    ADD carrot and turnip and sauté until carrots begin to soften. Toss in pumpkin,
  8. 8
    zucchini, eggplant and cabbage, and sauté for a few more minutes before adding
  9. 9
    herbs, diced tomatoes and stock. Cover slightly and cook until vegetables are
  10. 10
    tender, about 20 minutes.
  11. 11
    ADD chickpeas and mix, cooking until warmed through.
  12. 12
    SERVE couscous first, topped with vegetables, broth and extra herbs.
Keywords: couscous
Read it online: https://www.eartd.com/recipe/moroccan-couscous-withseven-vegetables/