Print
Moroccan Spiced Vegetable Casserole
Make it as spicy as you like - you will love this meal!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Ingredients
Casserole
- 1 brown onion finely chopped
- 2 medium sweet potatoes diced
- 1 red capsicum (pepper) deseeded and diced
- 2 400g tins cherry or diced tomatoes
- 4-6 cups vegetable stock
- 2 tbsp harissa powder or paste
- 2 tbsp paprika
- 1 tbsp cumin powder
- 1 long red chilli chopped, only use half the seeds if you prefer
- 1 400g tin organic chick peas rinsed and drained
Couscous
- 1 zucchini diced
- 1/4 medium pumpkin diced
- 2 cups cous cous made according to packet instructions
- 4 cloves garlic
- 1 tbsp cumin
- 1 tbsp paprika
- 1/4 cup flaked almonds toasted
Instructions
Casserole
-
Gently fry the onion in a heavy based saucepan in oil. After a minute add the spices and fry until fragrant. Add all the vegetables, chick peas and vegetable stock and bring to the boil. Cook until very tender. Season with salt to taste.
Cous Cous
-
Spray the vegetables and garlic with oil then sprinkle over the spices. Roast in an oven preheated to 200°C for 20 minutes or until soft and starting to caramelise. While the vegetables are cooking, cook the cous cous according to directions. Add the vegetables, toasted flaked almonds and garlic to the cous cous and stir to combine.
Recipe Notes
I use vegetable stock concentrate in this meal. See my recipe in this post.