Moroccan Vegetables In Orange Sauce

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25 Ingredients

Number of servings

2 cloves garlic, crushed
1/2 cup cream
10grams butter
2 tomatoes, peeled, chopped
2 carrots, diced
1 small eggplant, diced
3teaspoons ginger, grated
2 onions, diced
2teaspoons flat-leaf parsley, chopped
10 snow peas, blanched
2 spring onions, chopped
2 zucchini, diced
2 cup silverbeet, shredded
2teaspoons capers
2teaspoons ground coriander
3teaspoons cumin
2teaspoons hot paprika
2teaspoons turmeric
1 orange, rind shredded, juiced
1 lemon, wedges (to serve)
1tablespoons cornflour
1 1/2tablespoons olive oil
2 cup couscous
2teaspoons tomato paste
2 mild chillies, chopped

Nutrition per serving

31% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 2

Heat 1 tbs oil in a pan over medium heat. Add vegetables, garlic, chilli and ginger. Stir for 5 minutes. Add spices, tomato paste and tomatoes. Cook for 1 minute. Stir in cornflour, 1 cup water and cream. Simmer for 5 minutes. Cool, add orange juice and snow peas. Top with capers and parsley. Cover to keep warm.

Step 2 of 2

Bring 3 cups water, remaining oil and 2 tsp salt to the boil in a pan. Remove from heat, stir in couscous and set aside 2 minutes. Add butter, silverbeet and spring onion. Toss to combine. Serve with vegetables, orange rind and lemon wedges.