Moroccan Couscous with Seven Vegetables
Serves: 6
Prep time: 20 minutes
Cook time: 45 minutes
3 serves per portion
Recipe courtesy of the Country Kitchens 2024 Country of Study Recipe Collection – Morocco
Ingredients:
- 2 cups water
- 1 teaspoon olive oil
- 2 cups couscous
- 1 tablespoon olive oil
- 1 brown 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 eggplant, cut into large chunks
- ¼ green cabbage, cut into chunks
- ¼ cup flat leaf parsley, chopped
- ¼ cup coriander, chopped
- 400g can diced tomatoes
- 2 cups vegetable stock, salt reduced
- 400g can chickpeas, drained and rinsed
Method:
- BRING water and 1 teaspoon oil to a boil in a large sauté 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.
What's Great About It:
This Casablanca style colourful Moroccan couscous is packed with flavour and nutrition, boasting 3 serves of vegetables per portion! Substitute any of the vegetables for your favourites, such as sweet potato, swede, broad beans or fava beans. For a non-vegetarian version, try stewing the vegetables with lamb shanks or shoulder.
