Vegan Moroccan Couscous

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

Vegan Moroccan Couscous

  • Servings: 6
  • Difficulty: Easy
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Easy, cheap and tasty couscous. Recipe is Low Fodmap. Makes 8 freezer prep meal containers (1/2 stew 1/2 couscous)


  • 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)



(1) If not using already made, prepare Ras El Hanout : mix all ingredients in a spice grinder. Grind until fine.

  1. Chop all vegetables in bite size pieces.
  2. 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.
  3. Lower to low heat and add the chopped tomato tin and the water. All vegetables should be covered with water.
  4. Cook on low to medium heat until all the vegetables are tender. It takes 60 to 90 minutes.
  5. Close to the end, drain the chickpeas and add to the stew.
  6. Cook the couscous according to the packet method.
  7. 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.


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