Moroccan vegetables with herbed couscous
5
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
Served with a herbed couscous, this vibrant and hearty Moroccan-style dish is full of fresh vegetables and spices. Traditionally, a dish like this would be cooked in a tagine, which is a shallow clay vessel with a cone -shaped lid, but we’ve given you a different option to make this dish.
Ingredients
Olive oil
1 tbs
Brown onion
2 medium, chopped
Cauliflower
450 g, florets
Butternut pumpkin
500 g, (buy 700g, then peel and chop)
Carrot(s)
1 large, peeled, sliced
Yellow capsicum
1 medium, chopped
Garlic
3 clove(s), crushed
Moroccan seasoning
1½ tbs
Ground cayenne pepper
¼ tsp
Vegetable stock, liquid, salt-reduced
3 cup(s), (750ml)
Honey
2 tsp
Canned cherry tomatoes
1 can(s), (400g can)
Dry wholemeal couscous
2 cup(s), (375g)
Fresh coriander
½ cup(s), finely chopped
Green shallot(s)
2 individual, thinly sliced
Baby spinach
120 g
Instructions
1
Heat oil in a large pot over medium heat. Cook onion, stirring, for 2 minutes. Add cauliflower, pumpkin, carrot, capsicum and a splash of water. Cook, stirring often, for 8-10 minutes, until vegetables start to soften. Add garlic and spices and cook, stirring, for a further 1 minute or until fragrant.
2
Stir in 1 cup (250ml) stock, honey and tomatoes and bring to the boil. Reduce heat to low, cover and simmer for 30 minutes or until vegetables are tender.
3
Meanwhile, to make herbed couscous, bring remaining 2 cups (500ml) stock to the boil in a medium saucepan. Stir in couscous. Remove from heat, cover and stand for 10 minutes or until liquid is absorbed. Uncover and fluff couscous with a fork. Stir in coriander and shallots.
4
Stir spinach into vegetable mixture and cook for 1-2 minutes, until wilted. Serve with couscous.
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