Moroccan vegetable couscous recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
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MoroccanVegetableCouscous 6191
Customer recipe by Adam Nicholson
Added 87 months ago

Toast the almonds in a heavy non-stick frying pan for 2 minutes, stirring constantly, until they turn gold. Pour the almonds into a bowl.


Add 3tbsp of the oil to the hot pan with the onions. Sauté over low heat until the onions soften. Stir in the carrots and cook for 3 to 4 minutes. Stir in the courgettes and spices, and cook over medium heat for 5 minutes more, stirring constantly. Pour in the stock and heat slowly to simmering. Cook gently for 10 minutes.


Meanwhile, pour boiling water and 1tbsp olive oil over the couscous. Season with salt. Stir well and cover tightly. Allow the couscous to absorb water for 6 to 8 minutes or as instructed on package.


Arrange the vegetables beside the couscous, sprinkle with the almonds and fresh coriander, and serve.



Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 40g (1½oz) flaked almonds
  • 275g (9oz) wholewheat couscous
  • 60ml (4tbsp) olive oil
  • 2 red onions, thinly sliced
  • 3 carrots, sliced into thin rounds
  • 2 courgettes, cut into half-moons
  • ½tsp ground cumin
  • ½tsp ground coriander
  • 250ml (8fl oz) vegetable stock
  • salt
  • fresh coriander, to garnish

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