Vegan Moroccan-Style Couscous

    Vegan Moroccan-Style Couscous


    96 people made this

    About this recipe: Carrots, turnips, sweet potatoes, courgettes and red pepper are simmered with chickpeas and passata, and flavoured with spices and served with couscous.

    Serves: 8 

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 750ml (1 1/4 pints) vegetable stock
    • 2 carrots, peeled and julienned
    • 2 turnips, peeled and julienned
    • 1 sweet potato, julienned
    • 1 courgette, julienned
    • 1 red pepper, julienned
    • 1 (400g) tin chickpeas, drained
    • 400g (14 oz) passata
    • 1/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground turmeric
    • 1 pinch saffron
    • 1 pinch curry powder
    • 350g (12 oz) couscous

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Heat oil in a large pot over medium high heat; sauté onion until golden. Pour in vegetable stock and bring to the boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
    2. Reduce heat to low and add courgette and red pepper. Simmer for 20 minutes.
    3. Stir in chickpeas, passata, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
    4. Meanwhile, bring 625ml water to the boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.

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