Moroccan vegetables and chickpea couscous

Serves 6

Eggplant, zucchini and green beans sauteed in garlic chilli tomatoes and served with couscous.  


1 tablespoon vegetable oil

1 small eggplant, cut into cubes

2 zucchini, cut into cubes

1 carrot, cut into slices

1/2 cauliflower, cut into wedges

1 onion, chopped

2 1/2cm piece fresh root ginger, peeled and grated

2 garlic cloves, crushed

1 tablespoon ground cumin

1 teaspoon chili powder

400g canned chopped tomatoes, salt reduced

2 tablespoons tomato paste, salt reduced

150ml vegetable stock, salt reduced*

200g canned chickpeas, drained and rinsed

200g green beans, halved

Freshly ground black pepper, to taste

200g couscous*

400ml boiling water

Strips of fresh red chili, to garnish

Cooking instructions

  1. Heat the oil in a large, heavy-based saucepan. Add the eggplant zucchinis, carrot, cauliflower, onion, ginger, and garlic, and fry gently, stirring, for 3-4 minutes, until the vegetables are beginning to soften. Add the cumin and chili powder, and continue to fry for 1minute. Add the tomatoes, tomato paste, and vegetable stock, and bring to the boil.
  2. Reduce the heat and simmer for 8 minutes, adding the chickpeas and beans halfway through the cooking time. Season well.
  3. Meanwhile, put the couscous in a large bowl and pour the boiling water over it. Leave to soak for 8-10 minutes.
  4. Serve the vegetables on the couscous, garnished with the red chili strips.

Nutritional Information:

Per serve:

Energy 1082kJ

Protein 10.3g

Total fat 5.3g

Saturated fat 0.7g

Carbohydrate 37.3g

Sodium 262mg

Fibre 7.6g


*contains or may contain gluten

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