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Moroccan vegetables with couscous
Fruit and vegetables
2 small
aubergines
½ medium
onion
, finely chopped
½ tsp ground
coriander
½ red
pepper
, deseeded and diced
1 medium
courgette
, cut into 1.5cm/½in chunks
2 heaped tbsp roughly chopped
fresh coriander
, plus extra to garnish
½ small
lemon
, juice only
½ small
lemon
, finely grated zest only
2 heaped tbsp roughly chopped
fresh coriander
Tins, packets and jars
227g/8oz tin
chopped tomatoes
400g/14oz tin
chickpeas
, drained and rinsed
80g/2¾oz wholegrain
couscous
Cooking ingredients
calorie controlled cooking
oil
spray
½ tsp ground
cumin
¼ tsp hot
chilli powder
pinch ground
cinnamon
400ml/14fl oz
vegetable stock
, made with ½ stock cube
15g/½oz roughly chopped
pistachio
nuts (alternatively use toasted flaked almonds)
½
vegetable stock
cube
freshly ground
black pepper
Dairy, eggs and chilled
100g/3½oz fat-free natural
yoghurt
, to serve
Back to recipe
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