This vegetable couscous is simple and tasty, perfect for a cold winter meal
Vegan Moroccan Couscous

Easy, cheap and tasty couscous. Recipe is Low Fodmap. Makes 8 freezer prep meal containers (1/2 stew 1/2 couscous)
Ingredients:
- 3 small or medium zucchini
- 2 small swedes or 1 medium
- 5 carrots
- 1 celery stalk
- 1 Large tin chopped tomato (800g)
- 1 tin of chickpeas (400g)
- 14 cups of water
- 4 bay leaves
- Ras El Hanout – about 3 tbsp or make your own as below**
- Serve with Gluten free couscous (I use San Remo)
**Ras El Hanout (homemade)
- 1 tsp peppercorns
- 1 tsp cumin seeds
- 1tsp coriander seeds
- ¼ tsp nutmeg
- ½ teaspoon turmeric
- ½ tsp paprika
- ¼ tsp salt
- 4 cloves
- 3 tsp fennel
- ½ tsp cumin powder
- (1/4 tsp hot chili powder – optional, if you will serve with harissa, you can skip)
Method:
(1) If not using already made, prepare Ras El Hanout : mix all ingredients in a spice grinder. Grind until fine.
- Chop all vegetables in bite size pieces.
- In a large pot, heat up a dash of olive oil. Add the vegetables and the Ras El Hanout, and cook on medium heat for a few minutes. Add the bay leaves.
- Lower to low heat and add the chopped tomato tin and the water. All vegetables should be covered with water.
- Cook on low to medium heat until all the vegetables are tender. It takes 60 to 90 minutes.
- Close to the end, drain the chickpeas and add to the stew.
- Cook the couscous according to the packet method.
- Serve warm with coriander leaves or parsley, and harissa (optional)
Note: you can add chopped onion and garlic in step 1 if you like the taste and if you are not sensitive to it or on a low FODMAP diet. I find the spices work as is but I sometimes have used as well.