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Moroccan-style Vegan Moghrabieh

Course Main Dish
Cuisine Middle Eastern
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Author Nada E.

Ingredients

  • 2 cups dried moghrabieh You can also use pearl or giant couscous
  • 1-2 cups of vegetable stock or water
  • 1 1/2 cups cooked chickpeas drained and rinsed
  • 1 medium red onion chopped
  • 2 medium tomatoes roughly chopped
  • 1 large red bell pepper sliced
  • 4 cloves of garlic crushed
  • 6 tbsp tomato paste
  • 1 tbsp harissa spice mix
  • 1.5 tsp cinnamon
  • 1 tsp coriander
  • 1 tsp cumin powder
  • 2 tsp smoked paprika
  • 2 cups butternut squash peeled and cubed
  • 2 cups small carrots washed and trimmed
  • 1/3 cup dried apricots thinly sliced
  • 1/4 cup fresh coriander/cilantro roughly chopped
  • Sea salt and black pepper to taste
  • 4 tbsp olive oil divided

Instructions

  • Start by roasting the butternut squash and carrots. Pre-heat your oven to 200 C/400 F then place the butternut squash on a non-stick sheet pan and drizzle with olive oil, salt and black pepper. Toss until all pieces are well coated and roast for 25-30 minutes until tender, stirring once halfway through. Repeat the above step with carrots, and set aside.
  • In the mean time, boil the moghrabieh in a large pot of salted water for 10-15 minutes until tender, then drain and set aside.
  • In a large pot or skillet, sauté the onions and garlic with 1 tbsp of olive oil for 3-5 minutes on medium heat before adding in the tomatoes, bell pepper, tomato paste and spices. Stir for 1 minute or so until fragrant.
  • Add the moghrabieh, roasted vegetables, apricots, chickpeas and a cup of vegetable stock. Mix thoroughly and allow to simmer uncovered until all the water is absorbed.
  • Stir through the remaining olive oil and adjust seasonings to taste.
  • Garnish with fresh coriander and serve.