Name: Moroccan vegetable casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: Couscous; 2 cup couscous; 2 cup boiling water; 1/2 cup roughly chopped pistachios, roasted; 1/4 cup roughly chopped coriander leaves; 1/3 cup oil; 1 onion, chopped; 2 garlic cloves, crushed; 2 teaspoon paprika; 2 teaspoon moroccan seasoning; 2 teaspoon ground cumin; 1 teaspoon turmeric; 1 teaspoon ground coriander; 1/2 teaspoon minced chilli; 6 chat potatoes, halved; 1 parsnip, chopped; 500 gram pumpkin, peeled, chopped; 2 cup cauliflower florets; 2 cup vegetable stock; 1 tablespoon chopped preserved lemon; 400 gram can chickpeas, rinsed, drained

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.

Serves 6

Prep

10M

Cook

35M

Total

45M

Ingredients

Couscous

2 cup couscous

2 cup boiling water

1/2 cup roughly chopped pistachios, roasted

1/4 cup roughly chopped coriander leaves

1/3 cup oil

1 onion, chopped

2 garlic cloves, crushed

2 teaspoon paprika

2 teaspoon moroccan seasoning

2 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon ground coriander

1/2 teaspoon minced chilli

6 chat potatoes, halved

1 parsnip, chopped

500 gram pumpkin, peeled, chopped

2 cup cauliflower florets

2 cup vegetable stock

1 tablespoon chopped preserved lemon

400 gram can chickpeas, rinsed, drained

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

Women's Weekly Food

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