Moroccan Vegetable Stew

Average user rating: 4

9
Moroccan Vegetable Stew with Couscous

Enjoy a taste of the Medina.

Low in fat

Recipe Key Facts

  • Prep time: 8mins
  • Cooking time: 32mins

Dairy free | Egg free | Shellfish free | Vegan | Vegetarian | Nut free*

Serves: 4
Calories: 401 Kcal per serving

Ingredients

Shopping List

  • 1 small cauliflower, divided into florets
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, crushed
  • 1 tsp turmeric
  • 1 tsp ground ginger
  • 1 tsp paprika
  • ½ tsp ground cinnamon
  • ½ tsp chilli powder
  • 2 x 400g (14oz) cans chopped tomatoes
  • 1 red pepper, deseeded and thinly sliced
  • 1 carrot, sliced
  • 50g (1¾ oz) stoned prunes, halved
  • 150ml (5fl oz) vegetable stock
  • 1 cinnamon stick
  • 175g (6oz) runner beans, cut diagonally
  • 1 X 410g (14oz) can chickpeas, drained
  • Salt and freshly ground black pepper
  • 250g (9oz) couscous
  • 2 tbsp fresh parsley, chopped

Method

  1. Heat the oil in a pan, add the onion and garlic and cook for 5 minutes.
  2. Stir in the spices and add in the tomatoes, red pepper, carrots, prunes and stock. Cover and cook for 15 minutes.
  3. Place the cauliflower florets to blanch in boiling water for 3 minutes and drain.
  4. Stir in the cauliflower florets, beans, chickpeas and seasoning and cook for a further 5 minutes.
  5. Make the couscous as per the pack instructions. Stir in the parsley and serve with the stew.
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* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.

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13 Aug 2010 16:00:43
lee rated and commented on this recipe

0

superb dish full of flavour, plenty for everyone, but try
to soften the chick peas before adding them but everyone
has different taste.

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