Moroccan Greens

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large non-stick pan and gently sauté the onion, garlic and ginger.
  • Add the spices and briefly toss the contents of the pan to toast the spices.
  • Then add the sweet potato, 2 cups of vegetable stock and the chickpeas. Mix well, cover and cook for about 10 minutes.
  • When the sweet potato is tender, add the spinach, snap peas, beans and wonga bok. Mix well, cover and briefly cook until the green vegetables are just beginning to wilt.
  • While the vegetables are cooking, bring 21/2 cups of vegetable stock to the boil.
  • Then place the couscous and raisins in a bowl and pour the boiling stock over them. Stir and set aside for 5 minutes, fluffing up now and again with a spoon as you add the boiling water.
  • To serve, mound the couscous on individual plates and top with the vegetables and the cooking juices.
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