Moroccan vegetable casserole with couscous

Moroccan vegetable casserole with couscous

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This is a Moroccan-inspired casserole dish made from couscous and exotic spices.

The ingredient of Moroccan vegetable casserole with couscous

  1. 1 1/2 tablespoon olive oil
  2. 2 teaspoon Moroccan seasoning
  3. 400g sweet potatoes, peeled and chopped
  4. 1 medium eggplant, chopped
  5. 400g can diced tomatoes
  6. 3 cups vegetable stock
  7. 500g frozen broad beans, thawed and peeled
  8. 1 1/2 cups couscous
  9. 1 red onion, chopped
  10. 1 red capsicum, chopped
  11. Coriander sprigs, to serve

The instruction how to make Moroccan vegetable casserole with couscous

  1. Heat 1 tablespoon of the oil in a large saucepan. Add the onion and capsicum to the pan and cook for about 5 mins until soft. Stir in the seasoning. Add the sweet potato and eggplant and stir to coat in seasoning.
  2. Add the tomatoes and 1 cup of the stock, cover and bring to the boil. Reduce the heat to medium low and simmer for about 20 mins until the vegetables are tender.
  3. Add the broad beans and cook a further 5 mins. Meanwhile, bring the remaining stock to the boil in a medium covered saucepan. Add the couscous and stir once briefly then put the lid back on tightly and turn off the heat. Stand for 5 mins then drizzle the remaining oil over and fluff up the grains with a fork. Serve casserole with the couscous.

Nutritions of Moroccan vegetable casserole with couscous

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