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SPICY MOROCCAN RATATOUILLE

Category
International Cuisine, Morocco, Vegetarian

SPICY MOROCCAN RATATOUILLE

 

 

INGREDIENTS

80 gm Spanish Onion, cut into thin wedges
600gm butternut Pumpkin, peeled, deseeded, cut into 4cm pieces
400gm Eggplant, cut into 3cm cubes
250g Zucchini, sliced into 3cm rounds
1/3 cup Olive oil
1 1/2 tbls SHASHEMANE MOROCCAN SPICE BLEND / RUB
800gm diced Tomatoes
2 tsps SHASHEMANE BRUTAL BYRON BAJUN Sauce
1 1/2 cups Massel vegetable liquid stock
1 1/2 cups Couscous
400g cooked chickpeas
¼ bunch fresh Coriander leaves

 

METHOD

  1. Preheat oven to 220°C. Combine Onion, pumpkin, Eggplant and Zucchini in a large roasting tray. Drizzle with oil and sprinkle with SHASHEMANE MOROCCAN SPICE BLEND / RUB. Toss to combine. Roast, turning vegetables occasionally, for 30 mins or until golden.
  2. Add tomatoes and SHASHEMANE BRUTAL BYRON BAJUN Sauce in a bowl. Pour over vegetables and stir to combine. Bake for a further 15 mins or until vegetables are soft.
  3. 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. I like to add a few more dollops of SHASHEMANE BRUTAL BYRON BAJUN Sauce, Serve.