Tuesday, March 8, 2011
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spicy Moroccan ratatouille Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Spicy Moroccan ratatouille.
Ingredients (serves 6)
1 red onion, cut into thin wedges
600g butternut pumpkin, peeled, deseeded, cut into 4cm pieces
400g eggplant, cut into 3cm pieces
250g zucchini, sliced into 3cm-thick rounds
1/3 cup olive oil
1 1/2 tablespoons Moroccan spice mix (see note)
2 x 400g cans diced tomatoes
2 teaspoons chilli sauce
1 1/2 cups vegetable stock
1 1/2 cups couscous
400g can chickpeas, drained, rinsed
fresh coriander leaves, to serve
1. Preheat oven to 220°C. Combine onion, pumpkin, eggplant and zucchini in a large roasting pan. Drizzle with oil and sprinkle with spice mix. Toss to combine. Roast, turning vegetables occasionally, for 30 minutes or until golden.
2. Combine tomatoes and chilli sauce in a bowl. Pour over vegetables and stir to combine. Bake for a further 15 minutes or until vegetables are soft.
3. Meanwhile, bring stock to the boil in a saucepan over medium-high heat. Remove from heat. Add couscous. Cover and stand for 5 minutes. Stir with a fork to separate grains.
4. Remove vegetable mixture from oven. Stir in chickpeas. Stand in pan for 5 minutes. Spoon couscous into bowls. Spoon over ratatouille. Sprinkle with coriander. Serve.
You can find Moroccan spice mix in the spices aisle of your supermarket.
Super Food Ideas - July 2007, Page 70
Recipe by Alison Adams
More Couscous Recipes:
Couscous With Garbanzo Beans and Golden Raisins
Roasted pumpkin couscous
Moroccan-style couscous with roast beef
Moroccan honey chicken with couscous
Couscous 'N' Garlic Shrimp
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