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Moroccan vegetable casserole with couscous
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Moroccan-inspired couscous casserole with exotic spices.
Ingredients:
  • 27.30 gm olive oil
  • 2 tsp Moroccan seasoning
  • 400g sweet potatoes, peeled and chopped
  • 1 medium eggplant, chopped
  • 400g can diced tomatoes
  • 765.00 gm vegetable stock
  • 500g frozen broad beans, thawed and peeled
  • 375.00 ml couscous
  • 1 red onion, chopped
  • 1 red capsicum, chopped
  • Coriander sprigs, to serve
Instructions:
  • In a large saucepan, heat 1 tablespoon of oil over medium heat. Cook the onion and capsicum until soft, about 5 minutes. Stir in the seasoning, then add the sweet potato and eggplant, stirring to coat them evenly in seasoning.
  • Combine the tomatoes and 1 cup of stock in the pot, cover, and bring to a boil. Lower the heat to medium low and simmer for approximately 20 minutes until the vegetables are tender.
  • Add the broad beans and simmer for an additional 5 minutes. In another pot, bring the rest of the stock to a boil in a covered pan. Stir in the couscous, cover tightly, and turn off the heat. Let it sit for 5 minutes, then drizzle with the remaining oil and fluff the grains with a fork. Serve the casserole with the couscous on the side.

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