Spiced vegetable couscous

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• Faves

  08 September 2011

  Faves rated and commented on this recipe

  

  Very tasty and economical. I did however make some adjustments. I replaced one of the carrots with a small sliced courgette. I added a small handful of sultanas, a clove of finely chopped garlic and half a teaspoon of very lazy chilli paste. I couldn't find any ras-el-hanout so bought a packet of Morrocan spices instead which sadly weren't very spicy, so I will make a point of finding the proper stuff for next time. I also addes half a vegetable stock cube to the couscous water.

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• Belkey

  08 November 2011

  Belkey rated and commented on this recipe

  

  Not sure how this could be described as bland - it must depend on the brand of ras el hanout you use I guess. I used a red onion instead of shallots and the whole dish packed a good punch.

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• Anna

  17 January 2012

  Anna rated this recipe

  

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• Simona G.

  18 April 2012

  Simona G. rated this recipe

  

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• CocoVanilla

  15 May 2012

  CocoVanilla rated and commented on this recipe

  

  A really nice vegetarian dish! Spicy and lots of flavors, and easy to make too.

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• Jelle

  29 October 2012

  Jelle rated and commented on this recipe

  

  The whole family loves this recipe and I cook it twice a month. Very tasty and easy to make.

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• Lumene

  02 November 2012

  Lumene rated and commented on this recipe

  

  This was a very tasty meal! I added some ginger, chili flakes and dried apricots to the dish and all my friends were very impressed by it. I'll definitely do it again sometimes

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Ingredients

• 100g couscous
• olive oil
• 2 carrots , peeled and chopped
• 2 shallots , peeled and cut into quarters
• 2 tsp ras-el-hanout , or 1 tsp each cinnamon and ground cumin
• 1 red pepper , cubed
• 1 tin chopped tomatoes
• 1 tin chickpeas
• ½ pack coriander , roughly chopped
• 1 small tub low-fat yogurt (optional)
• harissa to serve (optional)

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Vegetarian, Low-fat

Ingredients

• 100g couscous
• olive oil
• 2 carrots , peeled and chopped
• 2 shallots , peeled and cut into quarters
• 2 tsp ras-el-hanout , or 1 tsp each cinnamon and ground cumin
• 1 red pepper , cubed
• 1 tin chopped tomatoes
• 1 tin chickpeas
• ½ pack coriander , roughly chopped
• 1 small tub low-fat yogurt (optional)
• harissa to serve (optional)

Per serving

423 kcalories, protein 16.1g, carbohydrate 64.7g, fat 11.9 g, saturated fat 1g, fibre 10.5g, salt 1.17 g

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