Moroccan Inspired Courgette Couscous

A colourful dish made with perfectly cooked couscous topped with chickpeas, a variety of stewed veggies and a flavourful broth. 


  • No ras el hanout? Make your own spice mix with ginger, cumin, allspice, ground nutmeg, cinnamon, turmeric and paprika. 
  • No courgette? Use whatever veggies you like for this dish such as parsnips, turnips, squash or peppers. 
  • No mint? Use parsley or coriander instead. 
  • Spice lover? Add a tablespoon of harissa for a flavourful spicy broth.

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings: 2


2 Courgettes

1 Carrot

1 Onion

2 tbsp Olive oil

1 Can chickpeas (drained and rinsed )

2 tbsp Tomato puree

1 tbsp Ras el hanout

450 ml Vegetable stock

Salt & pepper

80 g couscous

10 Mint leaves


  1. Prepare the veggies: Finely slice the onion. Cut the courgettes in half lengthwise and each halves in half again. Slice the carrot. 
  2. Cook the veggies: Place a large frying pan over medium heat. Fry the onion in the olive oil until fragrant, about 3 minutes. Add the carrot and season with salt and pepper. Add the ras el hanout, courgettes, chickpeas, tomato puree and stock. Simmer for 20 minutes, or until the veggies are tender. 
  3. Prepare the couscous: Place the couscous in a heatproof bowl. Pour 120 ml of boiling water over the couscous, cover, and leave it for 10 minutes to absorb the water.
  4. Serve: Divide the couscous onto plates, ladle the veggies over it, and top with finely chopped fresh mint leaves. Enjoy!
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How to store

Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 2 months.