MamaBake’s slow-cooked Moroccan vegetable couscous

MamaBake's slow-cooked Moroccan vegetable couscous recipe (sidebar with story about Mamabake)
MamaBake's slow-cooked Moroccan vegetable couscous recipe (sidebar with story about Mamabake) 
Difficulty
Easy
Dietary
Vegetarian

A hearty Moroccan main meal to get your family's taste buds firing.

Ingredients

2 tbsp olive oil

2 onions, chopped

2 tsp ground coriander

2 tsp ground cumin

2 sticks cinnamon

800g passata or tinned tomatoes

800g canned chickpeas

800g pumpkin and sweet potato, diced

1 zucchini

1 fistful green beans, trimmed

4 cups vegetable stock

3 cups couscous

Greek yoghurt, to serve

Fresh parsley and mint, chopped, to serve

Method

Heat olive oil in a heavy-bottomed frying pan and add onion. Cook over medium heat until nice and soft. Add spices and cook until fragrant.

Transfer onion and spices to slow cooker and add tomatoes, vegetables and stock and cook on high for three hours. After three hours, add couscous, cover and turn off slow cooker. The couscous will absorb the liquid and is ready when soft. Remove cinnamon and serve in big bowls with a dollop of Greek yoghurt and chopped herbs sprinkled over the top.

Tip: If you don’t have a slow cooker, this can be made in a large casserole dish and baked in the oven at 100C-120C for at least four hours, checking from that point until it’s cooked. From mamabake.com. Recipe is not tested by Good Food.