Moroccan vegetables with couscous

Name: Moroccan vegetables with couscous
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Mediterranean, Moroccan
Ingredients: 2 small aubergines; calorie controlled cooking oil spray; ½ medium onion, finely chopped; ½ tsp ground cumin; ½ tsp ground coriander; ¼ tsp hot chilli powder; pinch ground cinnamon; 227g/8oz tin chopped tomatoes; ½ red pepper, deseeded and diced; 1 medium courgette, cut into 1.5cm/½in chunks; 400g/14oz tin chickpeas, drained and rinsed; 2 heaped tbsp roughly chopped fresh coriander, plus extra to garnish; 400ml/14fl oz vegetable stock, made with ½ stock cube; ½ small lemon, juice only; 15g/½oz roughly chopped pistachio nuts (alternatively use toasted flaked almonds); 100g/3½oz fat-free natural yoghurt, to serve; ½ vegetable stock cube; 80g/2¾oz wholegrain couscous; ½ small lemon, finely grated zest only; 2 heaped tbsp roughly chopped fresh coriander; freshly ground black pepper

Instructions

Prep:30minCook:1h

Aubergines are wonderful roasted, serve with couscous and topped with chickpeas to make this flavourful vegetarian dish. With a GI of 43 this meal is high protein, low GI and provides 202 kcal per portion.

Updated at: Thu, 21 Nov 2024 10:13:39 GMT