Moroccan couscous recipe

By Marni Dixit March 18, 2013


Serves 4

1/2 tbsp olive oil

1/2 onion, diced

1 cup vegetable stock

1 carrot, peeled and cut into strips

75g pumpkin, peeled and diced

1/2 large sweet potato, peeled and cubed

1 zucchini, peeled and cut into strips

200g tomato puree/passata

420g can chickpeas, drained and rinsed

Pinch ground cinnamon

1/4 tsp ground turmeric

Pinch saffron

Pinch curry powder

200g couscous



1. Heat oil in a large pot over a medium high hear and fry the onion until golden. Add vegetable stock, bring to the boil, then add pumpkin, sweet potato and carrots and reduce to a simmer.

2. After 15 minutes, reduce heat to low and add the zucchini. Simmer for 20 minutes.

3. Add chickpeas, tomato puree and spices, stir and simmer until heated through.

4. Meanwhile, cook the couscous according to packet instructions. Once cooked, remove from the heat, fluff with a fork and serve in bowls with the vegetables piled on top.


Adapted from

Photo: iStock