Moroccan Vegetable Stew


·      1 red onion, chopped

·      3 carrots, diced

·      1 courgette, diced

·      1 broccoli head , chopped small

·      passata or chopped tomatoes

·      1 jar chick peas, rinsed

·      handful of sultanas

·      1 tsp cinnamon

·      1 tsp cumin

·      pinch cayenne pepper

·      1 mug whole wheat couscous


Cooking notes

Adjust spices to taste.




·      Sauté onion until soft, add carrots, courgette and broccoli and cover with a lid to help vegetables to soften

·      Meanwhile boil the kettle for hot water for the wholewheat couscous and pour over 1 cup and a tiny bit more (for one cup of couscous)

·      Add spices and let them cook for a minute

·      Add tomatoes, chick peas and sultanas and leave to simmer for 15 minutes

Serving suggestion

A sprinkle of fresh parsley or coriander is nice on the top