Moroccan Greens
Ingredients
- 1 tablespoon olive oil ⓘ
- 1 small onion, finely chopped ⓘ
- 4 garlic cloves, crushed ⓘ
- 1 tablespoon fresh ginger, grated ⓘ
- 2 teaspoons paprika ⓘ
- 2 teaspoons ground coriander ⓘ
- 1 teaspoon turmeric ⓘ
- 1/4 teaspoon cayenne
- 1 -2 tablespoon ground cumin ⓘ
- 1 large sweet potato, cut into chunks ⓘ
- 4 1/2 cups vegetable stock ⓘ
- 2 (400 g) cans chickpeas, drained and rinsed ⓘ
- baby spinach leaves ⓘ
- 8 sugar snap peas, topped and tailed ⓘ
- 8 green beans, sliced ⓘ
- 1/4 cup Chinese cabbage, shredded (wonga bok) ⓘ
- 2 cups couscous ⓘ
- 1 tablespoon raisins ⓘ
Instructions
- Heat the oil in a large non-stick pan and gently saute the onion, garlic and ginger.
- Add the spices and briefly toss the contents of the pan to toast the spices.
- Then add the sweet potato, 2 cups of vegetable stock and the chickpeas. Mix well, cover and cook for about 10 minutes.
- When the sweet potato is tender, add the spinach, snap peas, beans and wonga bok. Mix well, cover and briefly cook until the green vegetables are just beginning to wilt.
- While the vegetables are cooking, bring 21/2 cups of vegetable stock to the boil.
- Then place the couscous and raisins in a bowl and pour the boiling stock over them. Stir and set aside for 5 minutes, fluffing up now and again with a spoon as you add the boiling water.
- To serve, mound the couscous on individual plates and top with the vegetables and the cooking juices.
Nutrition & Diet Analysis (per serving)
1066
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).