Vegetables with Couscous

Couscous is small pasta made of semolina, a form of wheat. When grains are processed, many of the nutrients are lost. Choosing whole grain foods typically provides you with more vitamins, minerals and fiber per serving than refined grains. Couscous is a whole-grain food and a good source of protein, B Complex vitamins and dietary fiber.

    This combination does not exist.

    Walnuts 25.0 grams


    Dried Apricots 25.0 grams

    Dried Apricots

    Couscous 75.0 grams


    Chickpeas 100.0 grams


    Peeled Tomatoes 100.0 grams

    Peeled Tomatoes

    Red Bell Pepper 100.0 grams

    Red Bell Pepper

    Aubergine 100.0 grams


    Baby Marrow 100.0 grams

    Baby Marrow

    Coriander 5.0 grams


    Moroccan Style Spice Mix by Let's Cook 5.0 grams

    Moroccan Style Spice Mix by Let's Cook

    • Time : 40.0 mins
    • |
    • Calories: 877.0 kcal
    • |
    • Protein : 35.0 g
    • |
    • Fat : 24.0 g
    • |
    • Carb. : 139.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot |
    Pantry: Salt | Pepper | Your preferred cooking oil | Olive oil |
    : Prepare the Ingredients
    Wash and dry the vegetables prior to chopping (as required):
    - Aubergine: dice into bite size pieces
    - Baby Marrow: dice into bite size pieces
    - Red Bell Peppers: dice them into bite size pieces
    - Coriander: chop roughly.
    : Make the Couscous
    Place couscous in a large bowl.
    Boil some water with a pinch of salt and olive oil.
    Pour the boiling water over the couscous, cover it and leave for at least 10 minutes.
    You will need 1 ml of water for 1g of couscous.
    : Make the Stew, Plate and Serve
    Heat pan, once it's hot add some cooking oil.
    Pan fry the vegetables (fry each for 2 minutes before adding the next vegetable) in following order:
    - aubergine
    - baby marrow
    - red bell pepper.
    - Now add the Moroccan style spice mix and some seasoning. Mix well.
    - Add the peeled tomatoes, apricots, chickpeas and coriander. Simmer for 10 minutes. Add water if you feel it's too thick.
    - Finish with the chopped walnuts (save some for garnish).

    Plate and Serve:
    Plate the couscous, top with the stew, garnish with chopped walnuts and serve.