Moroccan Vegetable Casserole With Couscous

This is a Moroccan-inspired casserole dish made from couscous and exotic spices.

The ingredient of Moroccan Vegetable Casserole With Couscous

• 1 1 2 tbsp olive oil
• 2 tsp moroccan seasoning
• 400g sweet potatoes peeled and chopped
• 1 medium eggplant chopped
• 400g can diced tomatoes
• 3 cups vegetable stock
• 500g frozen broad beans thawed and peeled
• 1 1 2 cups couscous
• 1 red onion chopped
• 1 red capsicum chopped
• coriander sprigs to serve

The Instruction of moroccan vegetable casserole with couscous

• heat 1 tablespoon of the oil in a large saucepan add the onion and capsicum to the pan and cook for about 5 mins until soft stir in the seasoning add the sweet potato and eggplant and stir to coat in seasoning
• add the tomatoes and 1 cup of the stock cover and bring to the boil reduce the heat to medium low and simmer for about 20 mins until the vegetables are tender
• add the broad beans and cook a further 5 mins meanwhile bring the remaining stock to the boil in a medium covered saucepan add the couscous and stir once briefly then put the lid back on tightly and turn off the heat stand for 5 mins then drizzle the remaining oil over and fluff up the grains with a fork serve casserole with the couscous

Nutritions of Moroccan Vegetable Casserole With Couscous

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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