You won’t believe it, but this dish uses just one pot!  Yes, the stew is cooked in a pot, whilst the couscous is infused in the top of the steamer, making this one simple dish!

The recipe itself, was adapted again from the Food Safari show’s Moroccan episode on SBS, where the cook used seven different vegetables in her stew.  Unfortunately, I didn’t have a lot of vegetables in my fridge, but the possibilities are endless with this and I’m quite keen to find out your combinations of this great meal!

Serves:

• 2

Ingredients:

• 1 tsp dried coriander
• 2 tsp paprika
• 1 tsp parsley flakes
• 1 can organic tomatoes, diced
• 1 tab of vegetarian “beef style” stock
• 2 carrots, cut roughly
• 1 can organic chickpeas
• 2 tsp garlic mince
• 1 tsp ginger mince
• 1 tsp white pepper
• salt
• fresh coriander
• drizzle olive oil
• warm water

Instructions:

1. Pour the tomato into the pan with the herbs, spices and stock and simmer with the lid on.
2. Coat the couscous in some olive oil.
3. Soak the couscous until saturation point in warm water.
4. Once the couscous expands, place it into the top of the steamer and cover.
5. Mix in a little water to the stew if it thickens a little too much.
6. Cook for 10 minutes before fluffing the couscous and serving.