Name: Moroccan-style vegetables with couscous
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 large (400g) onions, sliced thickly; 2 clove garlic, crushed; 2 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 2 cinnamon sticks; 1 pinch ground saffron; 2 small fresh red chillies, seeded, chopped; 2 (120g) finger eggplant, chopped coarsely; 800 gram peeled pumpkin, chopped; 400 gram can chopped tomatoes; 1 cup (250ml) vegetable stock; 2 cup (500ml) water; 300 gram can chickpeas, rinsed, drained; 2 large (300g) zucchini, chopped coarsely; 1/2 cup lightly packed fresh coriander leaves; 1 tablespoon lemon juice; Couscous; 1 cup (250ml) vegetable stock; 1 cup (250ml) water; 60 gram butter; 1 1/2 cup (300g) couscous

Moroccan-style vegetables with couscous

This savoury and delicately spiced Moroccan-style vegetables with couscous makes a hearty, healthy and delicious vegetarian meal.

Ingredients

2 tablespoon olive oil

2 large (400g) onions, sliced thickly

2 clove garlic, crushed

2 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon sweet paprika

2 cinnamon sticks

1 pinch ground saffron

2 small fresh red chillies, seeded, chopped

2 (120g) finger eggplant, chopped coarsely

800 gram peeled pumpkin, chopped

400 gram can chopped tomatoes

1 cup (250ml) vegetable stock

2 cup (500ml) water

300 gram can chickpeas, rinsed, drained

2 large (300g) zucchini, chopped coarsely

1/2 cup lightly packed fresh coriander leaves

1 tablespoon lemon juice

Couscous

1 cup (250ml) vegetable stock

1 cup (250ml) water

60 gram butter

1 1/2 cup (300g) couscous

Method

1.Heat the oil in a large, deep frying pan; cook onion and garlic, stirring, until onion is soft. Add the spices, chilli and eggplant; cook, stirring, until fragrant.

2.Add the pumpkin, undrained tomatoes, stock, water and chickpeas; bring to the boil. Simmer, covered, for 10 minutes. Add zucchini and simmer, covered, for a further 5 minutes or until vegetables are tender.

3.For the couscous, place stock, water and butter in a large saucepan; bring to the boil. Stir in couscous, remove from the heat; stand, covered, for 3 minutes. Stir couscous with a whisk until the grains are separated. Season to taste with salt.

4.Stir the coriander and lemon juice into vegetable mixture; serve with couscous.

Although the list of ingredients is long, this recipe is easy. Buy ready-peeled pumpkin from the supermarket to make preparation quicker. This recipe can be prepared several hours ahead. Reheat just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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