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Moroccan vegetables with herbed couscous

Moroccan vegetables with herbed couscous

Total Time
1 hr 5 min
20 min
45 min
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.


Olive oil

1 tbs

Brown onion

2 medium, chopped


450 g, florets

Butternut pumpkin

500 g, (buy 700g, then peel and chop)


1 large, peeled, sliced

Yellow capsicum

1 medium, chopped


3 clove(s), crushed

Moroccan seasoning

1½ tbs

Ground cayenne pepper

¼ tsp

Vegetable stock, liquid, salt-reduced

3 cup(s), (750ml)


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


  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.


TO REFRIGERATE: Store Moroccan vegetables and couscous in a reusable container for up to 4 days. Reheat in microwave until hot to serve.