Print hero

Moroccan vegetables with couscous

Serves: 6
Prep: 10
Cook: 50

    A nutritious, rustic meal full of exotic aromas. High in fibre and a good source of protein and iron, it's a hearty meal for the whole family.


    • 2 tbs olive oil
    • 1 large red onion, chopped
    • 2 cloves garlic, finely chopped
    • 2 tsp ground cumin
    • 2 tsp ground coriander
    • 700g sweet potato (kumara), peeled and cut into 3cm pieces
    • 400g can diced tomatoes
    • ⅓ cup vegetable stock
    • ½ cup cold water
    • 1 cinnamon stick
    • 3 zucchini (courgette), thickly sliced
    • 1 red capsicum, deseeded and sliced lengthways
    • 400g can chickpeas, rinsed and drained
    • 1 tbs lemon juice
    • 1 bunch flat-leaf parsley, roughly chopped
    • 2 cups couscous
    • 2 cups boiling water



    1. Heat oil in a large heavy-based saucepan over medium heat. Saute onion for 3 minutes until tender. Stir in garlic, cumin and coriander and cook for 30 seconds.
    2. Add sweet potato (kumara). Cook, stirring often, for 3 minutes. Stir in tomatoes, stock, cold water and cinnamon stick. Cover and bring to the boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
    3. Stir in zucchini (courgette), capsicum and chickpeas. Cover and simmer for 20-25 minutes until vegetables are tender. Stir in lemon juice and parsley.
    4. Place couscous in a heatproof bowl. Pour over boiling water. Cover and stand for 3 minutes. Stir with a fork to separate grains. Season with salt if desired. Serve with moroccan vegetables.


    • This recipe becomes wheat-free when served with rice instead of couscous.
    • Couscous can be found in the same aisle as pasta at the supermarket.

    Find a recipe

    Looking for more?

    Featured recipes