MOROCCAN VEGETABLES AND COUS COUS

Moroccan Vegetables and Cous Cous image

Very simple despite the long list of ingredients. It's very adaptable Courgettes, green beans and tomatoes could all be used.

Provided by PinkCherryBlossom

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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Ingredients

2 carrots, in chunky cubes
2 parsnips, in chunky cubes core removed
450 g butternut squash, in chunky cubes
1/2 onion, divided into leaves
3 tablespoons olive oil
1 vegetable stock cube
200 g couscous
125 g dried figs, halved
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon coriander
5 coriander leaves (to garnish, to taste)

Steps:

Fry all the veg in the oil for 5 minutes over a moderate heat. Reduce the heat, cover and cook for another 10 minutes.
Dissolve stock cube in 350ml boiling water. Pour over cous cous and cover leave to stand.
Add the spices, figs, seasoning and 150ml boiling water to the vegetables. Simmer for 5 minutes.
Stir coriander leaves through cous cous and serve with the vegetables.

Nutrition Facts : Calories 406.8, Fat 11, SaturatedFat 1.5, Sodium 35.6, Carbohydrate 71.4, Fiber 8.3, Sugar 15.8, Protein 8.9

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