Vegan Couscous, Moroccan-Style
A lovely vegan dish or side dish with carrots, pumpkin, sweet potatoes or kumara, zucchini and chickpeas.
Ingredients
Serves: 8
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cups vegetable stock
- 2 carrots, peeled and cut into sticks
- 150g pumpkin, peeled and cubed
- 1 sweet potato, peeled and cubed
- 1 zucchini, peeled and cut into sticks
- 1 red capsicum, cut into slices
- 420g can chickpeas, drained
- 400g tomato puree or passata
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1 pinch saffron
- 1 pinch curry powder
- 350g couscous
Directions
Preparation:20min ›
Cook:35min ›
Ready in:55min
- Heat oil in a large pot over medium high heat and gently fry onion until golden. Pour in vegetable stock and bring to the boil. Add the carrots, pumpkin and sweet potato, reduce heat to medium and simmer for 15 minutes.
- Reduce heat to low and add zucchini and capsicum. Simmer for 20 minutes.
- Stir in chickpeas, tomato puree, cinnamon, turmeric, saffron and curry powder and simmer until heated through.
- Meanwhile, bring 2 1/2 cups water to the boil in a medium saucepan. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes, then fluff with a fork and serve with vegetables on top.
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Reviews (5)
Altered ingredient amounts. I married a Moroccan who makes THE best couscous (even his sisters ask him to make couscous because his is so good). I recommend the follow changes: Omit the cinnamon, tumeric and curry powder. Replace with ground ginger, paprika, a pinch or two of Ras el Hanout [Moroccan spice blend] or Garam Masala will work too, salt, and pepper to taste. Be generous with the spices; liberally sprinkle spices over the vegetables instead of measuring. The greastest thing about making couscous is that the ingredients can easily be subtituted! Add queen table squash or pumpkin. Cabbage and garlic should definitely be on your addition list! For a more flavorful couscous - cook it the authentic way. Measure couscous into a ceramic bowl and cover with hot water; then drain. Insert a tightly fitting steamer (resembles a colander) on top of the stock pot. Pour couscous and cover with a tight fitting lid. Remove couscous periodically (20-30 minutes) and place in a big bowl/platter and fluff the couscous - breaking up the chunky pieces. Salt and butter the couscous to taste and return to steamer pan. The steamed couscous tastes a lot better than boiled couscous. NOTE: Although saffron is a little expensive, it is a staple in Moroccan cooking. To save money - avoid buying saffron at your local chain grocery store as their spices are always costly. Try an ethnic market (Indo/Pak) and you will see a significant price difference. - 29 Sep 2008
Used different ingredients. This is the closest recipe I've found to the couscous I ate in Paris at a little Moroccan restaurant. The only changes I made were to omit the sweet potatoes and to use diced tomatoes instead of tomato sauce. I also cut the vegetables into big chunks, but that's only because of personal preferance. A great (and simple) recipe! - 29 Sep 2008
This is a super recipe if you're looking for a filling, savoury dish that is low in fat and calories (I omitted the turnips...). I think I cut the sweet potato too thin and would suggest cutting this veggie a bit larger; it easily breaks down while cooking. Enjoy! It's a good one. - 29 Sep 2008
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