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Moroccan Vegetables & Chickpeas on Couscous

Servings :
Difficulty : Easy 

Think I got this recipe from my sisters diabetic cookbook, looking for something to go with the couscous. Liked this one.


2 tbsp oil
1 aubergine, cut into chunks
2 courgettes, cut into chunks
1 carrot, cut in chunks
Ĺ cauliflower, in florets
1 onion, rough cut
1in piece root ginger, peeled and grated
2 garlic cloves, crushed
1 tbsp ground cumin
1 tsp chilli powder
400g tin of chopped tomatoes
2 tbsp tomato puree
ľ pint vegetable stock
400g chick peas, drained and rinsed
200g green beans, halved
Salt and pepper to taste
250g couscous
chilli sauce to go with it


Heat the oil in a large pan, add the aubergine, courgettes, carrot, cauliflower, onion, ginger and garlic, and fry gently for 3-4 minutes until the vegetables are beginning to soften.

Add the cumin and chilli powder, fry for another minute, keep stirring

Add the tomatoes, tomato puree and vegetable stock, bring to the boil, reduce the heat and simmer for about 4 minutes.

Add the chickpeas and green beans, and the salt and pepper and simmer for another 4 minutes.

While itís simmering, cook up the couscous according to the packets instructions.

Serve the vegetables on a bed of couscous, you can garnish with chilli strips, or strips of cucumber peel. A little chilli sauce on the side goes well too.

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