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Vegetable Couscous   Veg  HT  MC  Moroccan   60mins


Serves 4     Hot  Vegetarian  Vegetables Pulses  Vegan Main Course Dairy Free  Morocco North African  Africa



1 tbsp Olive Oil

1 Large Onion, chopped 

720ml/24fl.oz. Fresh Vegetable Stock 

2 Carrots, cut into Julienne strips

2 Turnips, cut into Julienne strips

1  Sweet Potato, cut into Julienne strips 

1 Courgette (Zucchini), cut into Julienne strips 

1 Red Capsicum (sweet Pepper), cut into Julienne strips  

1 x 400g/14oz tin Chickpeas, drained 

1 x 400g/14oz tin Chopped Tomato

1/4 teasp Cinnamon 

1/2 teasp Turmeric 

1/4 teasp Powdered Saffron

1/2 teasp Curry Powder

350g/12oz Uncooked Couscous




1.  Heat the oil in a large saucepan, add the onion and  sauté until golden brown. 


2. Add the vegetable stock and bring to a boil then add the carrots, turnips, and sweet potato.  Reduce the heat and simmer for 15 minutes. 


3. Add the courgettes and capsicums and continue to cook for 20 minutes. 


4. Place the contents of the tin of tomatoes in a blender or food processor and process until smooth.


5. Add the beans, tomato puree and spices to the vegetables and cook very gently for a further 8-10 minutes.


6. Meanwhile, in a separate saucepan,  bring 600ml/20fl.oz. of water to the boil. Add the couscous, cover, remove from the heat and allow to stand for approximately 7 minutes minutes.


7. To serve -  fluff the couscous with a fork, transfer to a heated serving dish and pile the vegetable mixture on top. Serve immediately.  



More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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What's in Season  |  Growing Vegetables

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