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Moroccan Vegetable Couscous
Fragrant Moroccan vegetable stew with seven vegetables over fluffy couscous. Adding the harder vegetables like turnip and carrot first, then the quicker-cooking zucchini and chickpeas later, keeps every vegetable tender without any turning to mush.
Ingredients
Instructions
Fry onion in oil until soft. Add spices.
Add tomatoes and 300ml water.
Add harder vegetables: turnip, carrot, pumpkin.
Simmer 15 minutes.
Add zucchini and chickpeas.
Cook 10 more minutes.
Prepare couscous by pouring boiling water and resting covered 5 minutes.
Serve vegetables over couscous with coriander.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
