Dinner ideas

Moroccan vegetable casserole

Pungent aromas and big flavours are the signatures for this spicy vegetable casserole. It combines well with herb and nut-sprinkled couscous.
Moroccan vegetable casseroleAustralian Women's Weekly
6
10M
35M
45M

Ingredients

Couscous

Method

1.

Heat oil in a large saucepan on high. Saute onion and garlic for 1-2 minutes until onion is tender. Stir spices through and cook, stirring, for 2-3 minutes.

2.

Add vegetables stirring to coat. Cook for 3-5 minutes, stirring occasionally, until browned. Mix in stock and lemon. Bring to the boil and add chickpeas. Reduce heat to low and cook, uncovered, for 20 minutes, until vegetables are cooked and sauce has thickened.

3.

To make couscous: Place in a large bowl with boiling water. Cover with plastic wrap. Set aside for 5 minutes before fluffing up with a fork. Serve vegetables with couscous and sprinkle with pistachios and coriander.

It is important to cook spices to release their flavour.

Note

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