Moroccan vegetables with couscous

Moroccan vegetables with couscous
Summary Not available
Diet : Vegan
Total time : 1 hr
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Moroccan vegetables with couscous

Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: Morrocan
Diet: Vegan
Keyword: 30-60 min, Healthy Vegetarian Recipes
Person: 4
Calories: 1066kcal


  • 2 small aubergines
  • 2 tbsp oil olive
  • 5 medium onion finely chopped
  • 5 tsp ground cumin
  • 5 tsp ground coriander
  • 1 tbsp chilli powder
  • 1 tbsp ground cinnamon
  • 2 tomatoes chopped
  • 5 red pepper deseeded and diced
  • 1 medium courgette cut into 1.5cm/½in chunks
  • 400 g chickpeas drained and rinsed
  • 2 stem fresh coriander plus extra to garnish
  • 50 ml Vegetable broth made with ½ stock cube
  • 5 small Lemon Juice
  • 50 g yoghurt to serve
  • 600 g couscous
  • 5 small lemon finely grated zest only
  • 2 fresh coriander
  • 1 tsp black pepper


  • Preheat the oven to 200C/180C Fan/Gas 6
  • Cut the aubergines in half from top to bottom and score in a criss-cross pattern through the flesh
  • Place on a small baking tray and spray with oil
  • Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned
  • Meanwhile, spray a large non-stick frying pan with oil and place over a medium heat
  • Add the onion and cook for five minutes, stirring regularly until softened and lightly browned
  • Add the cumin, coriander, chilli and cinnamon and cook for a few seconds, stirring constantly
  • Pour the tomatoes into the pan
  • Add the pepper, courgette, chickpeas, coriander and stock
  • Season with a little salt and lots of ground black pepper and bring to a gentle simmer
  • Cook for around 20 minutes, stirring occasionally until the vegetables are tender and the sauce is thick
  • Just before the sauce is ready, make the couscous
  • Dissolve the stock cube in 100ml/3½fl oz just-boiled water in a medium bowl
  • Stir in the couscous, cover and rest for three minutes
  • Add the lemon zest, coriander and season to taste
  • Toss well together, using a fork to break up the clumps of couscous
  • Divide the aubergines between four plates
  • Stir the lemon juice into the chickpeas and season to taste
  • Spoon the spiced chickpeas over the aubergines
  • Add the couscous and sprinkle with chopped nuts
  • Garnish with coriander and yoghurt


No extra notes


Calories: 1066kcal | Carbohydrates: 206g | Protein: 38g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 149mg | Potassium: 2301mg | Fiber: 36g | Sugar: 33g | Vitamin A: 6202IU | Vitamin C: 311mg | Calcium: 319mg | Iron: 12mg

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