Moroccan Vegetables with Couscous | Byron Bay Chilli Co

Byron Bay Chilli Company has some great recipes on their website and this one for Moroccan vegetables and couscous is just one of ’em. They recommend serving the dish with a roasted chile pepper salad that’s made by combining roughly chopped roasted peppers and fresh tomatoes, minced onion, garlic and parsley seasoned with salt, pepper, cumin and dressed with lemon juice and olive oil. If you need meat, serve this dish with roasted chicken or grilled lamb on the side.

Photo by Nelly le Comte

Moroccan Vegetables with Couscous Ingredients

• 2 tablespoons vegetable oil or ghee
• 1 large onion, chopped
• 1 large red capsicum, chopped
• 1 teaspoon grated ginger
• ½ teaspoon ground turmeric
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• 2 medium sweet potatoes, peeled and cubed
• 2 large tomatoes, peeled and chopped
• 1½ cups vegetable stock
• 2 tablespoons BBCC Heavenly Habanero Chilli Sauce
• juice of 1 lemon
• 2 cups cooked chick peas
• 2 tablespoons chopped flat leaf parsley
• salt
• 1 medium zucchini, cubed
• ¼ cup sultanas
• 2 tablespoons chopped coriander
• steamed couscous
• BBCC Red Cayenne Chilli Sauce to taste