Vegetarian

Moroccan-style vegetables with couscous

This savoury and delicately spiced Moroccan-style vegetables with couscous makes a hearty, healthy and delicious vegetarian meal.
Morrocan-style vegetables with couscous
4
1H

Ingredients

Couscous

Method

1.Heat the oil in a large, deep frying pan; cook onion and garlic, stirring, until onion is soft. Add the spices, chilli and eggplant; cook, stirring, until fragrant.
2.Add the pumpkin, undrained tomatoes, stock, water and chickpeas; bring to the boil. Simmer, covered, for 10 minutes. Add zucchini and simmer, covered, for a further 5 minutes or until vegetables are tender.
3.For the couscous, place stock, water and butter in a large saucepan; bring to the boil. Stir in couscous, remove from the heat; stand, covered, for 3 minutes. Stir couscous with a whisk until the grains are separated. Season to taste with salt.
4.Stir the coriander and lemon juice into vegetable mixture; serve with couscous.

Although the list of ingredients is long, this recipe is easy. Buy ready-peeled pumpkin from the supermarket to make preparation quicker. This recipe can be prepared several hours ahead. Reheat just before serving.

Note

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