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Moroccan Inspired Vegetable Cous Cous

Moroccan Inspired Vegetable Cous Cous
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Beautiful warm root vegetable cous cous dish with Moroccan style flavours

Serves 46

Ingredients

  • 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
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Method

  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.
No Rating

Recipe Rating

4
Preparation Time: 1H
Cooking Time: 30M

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