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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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