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Moroccan Inspired Vegetable Cous Cous

Beautiful warm root vegetable cous cous dish with Moroccan style flavours


  • 2 Small Onions

  • 2 Tablespoons Olive Oil

  • 1 Teaspoon Tumeric

  • ½ Teaspoon Chilli Powder

  • 2 Teaspoons fresh ginger

  • 1 Cinammon Stick

  • 2 medium Carrots

  • 2 medium Parsnips

  • 1 ½ cups Vegetable Stock

  • 300g Pumpkin, cubed

  • 250g Cauliflower

  • 2 medium Zucchini

  • 425g Can Chick Peas (drained)

  • pinch saffron

  • 2 Tablespoons chopped fresh coriander

  • 2 Tablespoons chopped fresh parsley

  • 1 ¼ cup instant couscous

  • 1 Cup boiling water

  • 1 Tablespoon Olive Oil

  • 30g Butter


  • 1.

    Thinly slice onions. Heat oil in a large pan, add onion and cook over medium heat for 3 minutes or until soft, stirring occasionally. Add tumeric, chilli powder and ginger, cook 1 minute, stirring. Add cinammon, carrot, parsnip and stock to pan, stir and combine with spices and onion. Cover, bring to the boil. Reduce heat and simmer for 5 minutes or until vegetables are almost tender. Add pumpking, cauliflower and zucchini, simmer for another 10 minutes. Stir in chick peas, saffron, coriander and parsley, simmer uncovered for 5 minutes. Remove cinammon stick. Place the couscous in a bowl, add boiling water. Allow to stand for a few minutes and then add oil and butter and fluff with a fork. Place a bed of couscous on each serving plate, top with vegetables.

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