Moroccan Couscous
This Moroccan couscous recipe is super healthy and still packs a big punch of flavour. Its quick and easy to make, using just one pot. This Moroccan couscous is vegan plus it can be prepared ahead of time and served as either a main course or side dish.
Ingredients
- 400 g Couscous 200g raw weight (check notes)
- Olive Oil
- 2 Onion diced
- 2-3 Garlic minced
- 2 Pepper roughly diced
- 150 g Asparagus the ends cut off then roughly sliced
- 1 Aubergine roughly diced
- 300 ml Vegetable Stock
- 1 tin Chopped Tomatoes
- 1 tsp Brown Sugar
- 1 tsp Oregano
- Sea Salt
Spices
- 2 tbsp Harissa Paste
- 1 ½ tbsp Paprika
- 1 tsp Cumin
Garnish
- Coriander
Instructions
- In a large pot over a medium heat sauté onions for 4-5 minutes. Add garlic and continue to sauté for 30 seconds. Add asparagus, peppers & aubergine. Season with salt and sauté for 10-15 minutes, until softened. Add the spices and sauté for 1-2 minutes. Add 1/5 of the vegetable stock and deglaze the pot (scraping any brown bits from the bottom of the pot). Add the rest of the vegetable stock, tomatoes, sugar & oregano then bring to the boil. Turn down the heat to a light simmer and place a lid on the pot, then simmer for 15 minutes.
- Taste & adjust seasoning if needed. Mix in couscous and serve with a sprinkle of coriander.
Notes
If you using raw couscous instead of pre cooked follow this method below.
- In a medium pot bring 200ml of salted water to the boil. Add 200g couscous, mix and place a lid on the pot. Leave for 10 minutes.
- Take off the lid and with a fork thoroughly mix the couscous. Leave too cool.
Nutrition
Calories: 269kcalCarbohydrates: 57gProtein: 9gFat: 1gSaturated Fat: 1gSodium: 413mgPotassium: 566mgFiber: 9gSugar: 10gVitamin A: 649IUVitamin C: 15mgCalcium: 64mgIron: 2mg
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