Ingredients for Moroccan Vegetables And Cous Cous
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How to Make Moroccan Vegetables And Cous Cous
- Heat olive oil in a large pan over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5 minutes.
- Add the zucchini, butternut squash, and carrot to the pan. Cook for another 5 minutes, stirring occasionally.
- Dissolve the vegetable stock cube in 350ml of boiling water.
- In a separate bowl, pour the boiling stock over the couscous. Cover and let stand for 5 minutes.
- Add the cumin, coriander, turmeric, cinnamon, saffron (if using), chopped figs, salt, and pepper to the vegetables in the pan.
- Stir in 150ml of boiling water and simmer for 5 minutes, or until the vegetables are tender.
- Fluff the couscous with a fork. Stir in the chopped coriander.
- Serve the vegetables over the couscous. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
63g
Fat
7g
Carbs
23g
