Name: Moroccan Glazed Vegetables With Orange Mint Couscous Recipe
Total time: 35 min
Yield: 4
Cuisine: Moroccan

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A sensational vegetarian option from curtis stone, your family will love these lightly spiced vegetables with orange mint couscous

How to make Moroccan Glazed Vegetables With Orange Mint Couscous Recipe

Curtis Stone

Crawler

Moroccan

<p>A sensational vegetarian option from curtis stone, your family will love these lightly spiced vegetables with orange mint couscous</p>

Couscous

Coles olive oil

Medium eggplant,  diced

Salt & pepper

Ground coriander

Ground cumins seeds

Brown onion,  diced

Medium carrot,  thinly sliced diagonally

Raisins

Orange juice

Water

Mint,  roughly chopped,  plus extra leaves to garnish

Vegetable Stock

Light natural greek-style yoghurt

Spinach leaves

Heat 1 1/2 tablespoons oil in a large non-stick frying pan, over high heat. Add eggplant and cook until golden brown, tossing a few times to colour all sides. Season with salt & pepper to taste. Remove from pan and set aside on a plate.

step 1

Return pan to medium heat and add remaining oil, coriander, cumin and onion and cook for 5 minutes, or until soft. Add carrot and cook for 3-5 minutes, or until tender.

step 2

Meanwhile, in a shallow dish mix cous cous and raisins. Combine orange juice and water in a medium saucepan over high heat. Bring to the boil then pour evenly over cous cous. Cover and stand for 5 minutes. Fluff with fork and stir in half of the mint.

step 3

Return eggplant to pan with onions and carrot, add stock and heat through. Cook for 1-2 minutes, or until reduced slightly. Turn off heat, remove and stir in yoghurt until smooth. Fold in spinach.

step 4

To serve, divide cous cous evenly among 4 plates and top with vegetables. Garnish with remaining mint and pine nuts.

step 5

Taste