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Vegan Moroccan couscous

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Ingredients

Adjust Servings:
500 grams of Couscous
1 Cauliflower
1 Aubergine
1 Courgette
1 large Carrot
2 Potatoes
1 Onion
3 cloves of Garlic
3 heaping tablespoons of Couscous spice mix
2 liters of Vegetable stock
400 ml of Passata
Sunflower oil
Harissa Optional

Nutritional information

296
Calories
56g
Carbs
4g
Fat
10g
Protein
10g
Sugar

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Vegan Moroccan couscous

  • 35 minutes
  • Serves 8
  • Easy

Ingredients

Directions

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Steps

1
Done

Mise en place

Peel and cut the onion, garlic, carrot and potatoes.
Cut the courgette and aubergine.
Cut the cauliflower in half, remove the stem and cut off the florets.
It does not matter how big or how small you cut these vegetables, you can watch my video to see how I cut them.

2
Done

Heat up the oil in a large pot, sauté the onion and garlic.
Add the carrots and potatoes, sauté these as well.
Then add the other vegetables, the couscous spice mix (I used a store bought one. If you want to make your own, Spice click here).)

3
Done

Add the passata and enough vegetable broth to cover everything, I used 2 liters of broth.

4
Done

Let it come to a boil and then turn the heat to the lowest setting and simmer for about 15 to 20 minutes or until every veggie is cooked. While the veggies are simmering, cook the couscous according to the package instructions.
I poured olive oil and boiling water over a bowl of the couscous and put a plate on top and left it there for around 5 minutes.

Jalisha

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