Diabetes Queensland

Moroccan vegetables and chickpea couscous

Serves 6

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

Ingredients

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.