Moroccan Vegetable Couscous

Ingredients

• Couscous

  300 g

  $0.84

• Canned Chickpeas

  1 tin (400 g)

  $0.90

• Carrots

  2 medium

  $0.35

• Zucchini / Courgette

  1 medium

  $0.53

• Onions

  1 medium

  $0.22

• Ras El Hanout

  1 tbsp

  $0.33

• Tomato paste

  2 tbsp

  $0.21

• Olive oil

  2 tbsp

  $0.20

• Stock cubes

  1 cube

  $0.10

• Salt

  1 tsp

  $0.00

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

Preparation

1. 1

   Heat olive oil in a large stew pot over medium heat and sauté sliced onion until soft.

2. 2

   Add ras el hanout, tomato paste, and salt, stirring for 1 minute to release flavours.

3. 3

   Add chunked carrots, drained chickpeas, and 800 ml of vegetable stock prepared with the stock cube; simmer for 15 minutes.

4. 4

   Add cut zucchini and continue simmering for another 10 minutes until all vegetables are fork-tender.

5. 5

   Meanwhile, place couscous in a heatproof bowl, pour over boiling salted water according to pack instructions, cover, and fluff with a fork after 5 minutes.

6. 6

   Mound the warm couscous onto plates and ladle the spiced vegetables and broth generously over top.