Moroccan vegetables with herbed couscous
2 medium, chopped
450 g, florets
500 g, (buy 700g, then peel and chop)
1 large, peeled, sliced
1 medium, chopped
3 clove(s), crushed
Ground cayenne pepper
Vegetable stock, liquid, salt-reduced
3 cup(s), (750ml)
Canned cherry tomatoes
1 can(s), (400g can)
Dry wholemeal couscous
2 cup(s), (375g)
½ cup(s), finely chopped
2 individual, thinly sliced
- 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.
- 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.
- 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.
- Stir spinach into vegetable mixture and cook for 1-2 minutes, until wilted. Serve with couscous.