Curried Moroccan Vegetable Recipe
The recipe for Moroccan vegetables is delicious when roasted and served with curry whole grain couscous. It features healthy vegetables and chickpeas.
Curried Moroccan Vegetable Recipe
For the couscous
Directions
Add ghee to a large pot and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until softened and lightly browned. Add the cumin, curry, chili, and cinnamon, stirring constantly. Pour the tomatoes into the pan. Add the pepper, zucchini, chickpeas, and stock. Simmer for 20 minutes, stirring occasionally, until the vegetables are tender and the sauce is thick.
For the couscous, dissolve the stock cube in 1/2 cup boiled water in a medium bowl. Stir in the couscous, cover, and rest for three minutes. Add the lemon zest and toss well together, using a fork to break up the clumps of couscous.
Divide the eggplants evenly. Stir the lemon juice into the chickpeas and season to taste. Spoon the spiced chickpeas over the eggplants. Add the couscous and sprinkle with chopped nuts.
Did you know?
Traditional couscous requires considerable preparation time and is usually steamed and fluffed to separate the couscous granules. In many places, a more processed, quick-cooked couscous is available and is particularly valued for its short preparation time.
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| Curried Moroccan Vegetable Recipe |
Curried Moroccan Vegetable Recipe
Ingredients
2 small eggplants
2 small eggplants
2 tablespoons ghee or butter
½
medium onion, finely chopped
½
teaspoon ground cumin
½
teaspoon ground coriander
¼
teaspoon hot chilli powder
1 teaspoon curry powder
¼
teaspoon ground cinnamon
1
teaspoon salt
½
teaspoon black pepper
2
large chopped tomatoes
½
red pepper deseeded diced
1
medium zucchini thickly diced
14 oz
can chickpeas, drained and rinsed
2
cups vegetable stock
2
tablespoons roughly chopped almonds
For the couscous
½
vegetable stock cube
1 teaspoon curry powder
10 ounce package of whole grain couscous
½
teaspoon grated lemon zest
Directions
Preheat
the oven to 320 degrees F. Cut the eggplants in half from top to bottom and
score in a crisscross pattern through the flesh. Place on a small baking tray and brush with ghee. Season with a little black pepper and bake for 30-40
minutes or until tender and lightly browned.
Add ghee to a large pot and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until softened and lightly browned. Add the cumin, curry, chili, and cinnamon, stirring constantly. Pour the tomatoes into the pan. Add the pepper, zucchini, chickpeas, and stock. Simmer for 20 minutes, stirring occasionally, until the vegetables are tender and the sauce is thick.
 |
| Couscous |
For the couscous, dissolve the stock cube in 1/2 cup boiled water in a medium bowl. Stir in the couscous, cover, and rest for three minutes. Add the lemon zest and toss well together, using a fork to break up the clumps of couscous.
Divide the eggplants evenly. Stir the lemon juice into the chickpeas and season to taste. Spoon the spiced chickpeas over the eggplants. Add the couscous and sprinkle with chopped nuts.
Did you know?
Traditional couscous requires considerable preparation time and is usually steamed and fluffed to separate the couscous granules. In many places, a more processed, quick-cooked couscous is available and is particularly valued for its short preparation time.
