Moroccan Vegetables w/ Almond Couscous

by Trudy ~ Veggie num num on June 14, 2010

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Moroccan Vegetables w/ Almond Couscous

An aromatic and delicious Vegan Moroccan Stew recipe; perfect Vegetarian Fair for a tasty and healthy Meatless Monday.

This Moroccan inspired vegetarian recipe sees a selection of vegetables cooked into a warming vegetable stew with sweet aromatic spices, a touch of harrisa and served with an almond couscous.

Healthy, low fat, vegan and full of fantastic flavour; this dish is a perfect vegetarian meal for a special occasion or when sharing a special family home-cooked dinner.

The combination of Moroccan spices and dash of harrisa towards the end really make this dish. With chickpeas and dried fruit this vegetarian dish is far more than a simple vegetable stew. Serve warm spooned over fluffy couscous and topped with fresh parsley and coriander; for non-vegans a dollop of natural yoghurt is also good.

Preparation time: 45mins
Serves 4

Almond Couscous

  • 2 cups couscous
  • 3½ cups vegetable broth
  • ½ cup dry roasted almonds, roughly chopped

Moroccan Vegetables

  • 2 tbs olive oil
  • 1 brown onion, sliced into thin wedges
  • 1 tsp fresh finely diced ginger
  • 1 tsp turmeric
  • ½ tsp cayenne pepper
  • 1 cinnamon stick
  • 3 carrots, roughly chopped
  • 3 potatoes, thickly diced
  • 600g (20 oz) piece of pumpkin, skinned, seeded and thickly diced
  • 2 cups chickpeas (tinned or cooked)
  • 60g (2oz) sultanas (raisins)
  • 60g (2oz) dried apricots, chopped in half
  • 600ml (20 fl oz) vegetable broth
  • 1 tbs harrisa paste
  • 1 tbs lemon juice
  • 2 tbs fresh parsley, roughly chopped
  • 2 tbs fresh coriander, roughly chopped

Heat the oil in a large heavy-based frypan. Add the onion and cook for 3-4 minutes over medium heat until soft.

Add the ginger, turmeric, cayenne and cinnamon stick, cook over a medium-low heat for 1 minute until fragrant.

Add the vegetables, chickpeas, sultanas and apricots; cook for a further 1-2 minutes coating the vegetables well with the oil and spices.

Add the vegetable broth and bring to a gentle simmer; simmer partly covered for 25-30 minutes until vegetables are soft and the pumpkin is beginning to break up.

Meanwhile prepare the couscous by bringing the vegetable broth to the boil in a medium saucepan; add the couscous and stir. Place a lid on the saucepan and remove from the heat; set aside for 2-3 minutes. Fluff the couscous grains with a fork, tossing through a little olive oil and the chopped almonds. Keep warm until serving.

Once the stew is cooked add the harrisa paste and lemon juice; stir through.

Add the parsley and coriander, reserving a little for garnish. Gently toss through and serve immediately accompanied with warm couscous.

This recipe was inspired by a Vegetable dish published in a Mari Claire cookbook.

Moroccan Vegetables w/ Almond Couscous

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{ 2 comments… read them below or add one }

Ali September 23, 2010 at 7:56 pm

Wonderful recipe! Just made it for a group of friends last night. I just left out the raisins and put some pomegranate seeds in the couscous. The yoghurt worked really well with it, too. A really fragrant, festive dish. Thanks so much! Your whole site is top notch – keep up the good work :)

Greetings from the Netherlands!

Trudy (veggie num num) September 24, 2010 at 10:59 am

Hi Ali!! Thanks so much for the great feedback and for sharing your version, mmmm pomegranate seeds, delicious!!! Thanks for the lovely comments :) hope you continue to enjoy Veggie num num!!!

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