Moroccan Vegetable Couscous

Ingredients

• Couscous

  300 g

  $0.84

• Canned Chickpeas

  1 tin (400 g)

  $0.90

• Carrots

  2 medium

  $0.28

• Zucchini / Courgette

  1 medium

  $0.53

• Butternut Squash

  250 g

  $0.40

• Onions

  1 large

  $0.38

• Olive oil

  3 tbsp

  $0.29

• Ras El Hanout

  1 tbsp

  $0.44

• Harissa Paste

  1 tbsp

  $0.50

• Prepared Vegetable Broth

  600 ml

  $1.08

• Salt

  1 tsp

  $0.00

• Parsley

  1/4 bunch

  $0.15

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Heat olive oil in a wide pot over medium heat. Sauté diced onions for 5 minutes until soft and golden.

2. 2

   Stir in the ras el hanout, harissa paste, and salt, toasting for 1 minute until fragrant.

3. 3

   Add chopped carrots, butternut squash chunks, drained chickpeas, and the vegetable broth. Bring to a simmer, cover, and cook for 15 minutes.

4. 4

   Add the zucchini cut into thick batons and cook for an additional 10 minutes until all vegetables are tender.

5. 5

   Meanwhile, prepare the couscous by covering with 350 ml of boiling water and a drizzle of olive oil, letting stand covered for 5 minutes before fluffing with a fork.

6. 6

   Mound the fluffy couscous on a wide platter, spoon over the stewed vegetables with rich broth, and scatter with fresh parsley.