Moroccan Vegetable Casserole Recipe

Name: Moroccan Vegetable Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; Garlic Cloves; Paprika; Seasoning; Ground Cumin; Turmeric; Ground Coriander; Chili Powder; Potatoes; Parsnip; Pumpkin; Cauliflower Florets; Vegetable Stock; Preserved Lemon; 1 (15 ounce) can chickpeas, rinsed and drained; Sultana; 1 cup couscous; 1 cup boiling water (for couscous); 1/4 cup shelled pistachios, roughly chopped

A vibrant and flavorful Moroccan Vegetable Casserole, bursting with exotic spices and tender vegetables. This recipe, adapted from an Australian cooking magazine, delivers a delicious and satisfying meal. Easily customizable to your spice preference – add extra chilli for a fiery kick! Perfect for a weeknight dinner or a special occasion.

Prep Time 20 mins

Cook Time 50 mins

Calories 701.7 kcal

Protein 38g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Moroccan Vegetable Casserole

2 tablespoons olive oil
1 large onion, chopped
Garlic Cloves
Paprika
Seasoning
Ground Cumin
Turmeric
Ground Coriander
Chili Powder
Potatoes
Parsnip
Pumpkin
Cauliflower Florets
Vegetable Stock
Preserved Lemon
1 (15 ounce) can chickpeas, rinsed and drained
Sultana
1 cup couscous
1 cup boiling water (for couscous)
1/4 cup shelled pistachios, roughly chopped

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How to Make Moroccan Vegetable Casserole

Heat olive oil in a large heavy-based saucepan over medium heat.
Add the chopped onion and minced garlic. Sauté for 2 minutes, until softened.
Stir in the cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for 3 minutes, stirring constantly, until fragrant.
Add the zucchini, bell pepper, carrots, broccoli, and diced tomatoes. Stir to coat with the spices.
Cook, stirring occasionally, for 3-5 minutes, until the vegetables begin to soften.
Pour in the vegetable stock and lemon juice. Bring to a boil. Add the chickpeas and sultanas.
Reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender and the sauce has thickened slightly.
While the vegetables simmer, prepare the couscous: place the couscous in a large bowl and pour over the boiling water.
Cover the bowl with plastic wrap and let stand for 5 minutes to allow the couscous to absorb the water.
Fluff the couscous with a fork.
Serve the Moroccan vegetable casserole over a bed of fluffy couscous. Sprinkle with chopped pistachios before serving.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

50g

Fat

12g

Carbs

39g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Sweets & Sides Side Dishes Mediterranean African Moroccan Healthy Vegetarian Vegan Gluten Free Fall Recipes One Pot Meals

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Curries 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Casseroles Main Dish Beans Vegetables African Oven Dinner Party Winter Moroccan Stews Stove Top Dietary Spicy Seasonal Chick Peas Garbanzos Egg Free Free Of Something Cauliflower Squash Taste Mood Savory Equipment Presentation Served Hot