Total Time
30mins
Prep 15 mins
Cook 15 mins

A healthy Moroccan dish. The array of vegetables mixed with seasonings on top of couscous provides ample nutrients and delicious flavour. I have successfully substituted rice for couscous. Recipe from "Power Eating".

Ingredients Nutrition

Directions

  1. Vegetable Mixture:.
  2. In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
  3. Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
  4. Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
  5. Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
  6. Stir in tomato and parsley.
  7. Couscous:.
  8. In separate bowl pour 1 cup boiling water over couscous.
  9. Cover and let stand 5 minutes; fluff with a fork.
  10. If you are having rice, cook according to directions.
  11. NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.
Most Helpful

3 5

We have 400g cans of chickpeas in Australia, so that's what i used. We didn't have any fresh tomatoes on hand, so used approx 200g of canned crushed toms. We liked it, but didn't love it. I think it could do with more spices/herbs.

2 5

Was a bit spicy and different for my taste that I had to mask it with another sauce. It's just ok for me hence the 2 stars.

5 5

Wow! This was the first dish we made on our new "two vegitarian dinners a week" plan. We doubled the pepper flakes (we are HUGE heat fans) and the dish ROCKED! Didn't even miss meat!