Moroccan vegetables with herbed couscous
5
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
8
Difficulty
Moderate
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