Vegetable hot pot with couscous
- Peel and finely dice onion.
- Cut cauliflower into small florets.
- Cut carrot and zucchini into small pieces.
- Heat oil in a large pot over medium heat. Add onion and cook for 3 to 5 minutes, until soft but not brown.
- Add sweet paprika, tomato and tomato paste. Stir and bring mixture to a simmer.
- Drain and rinse chickpeas.
- Add vegetables, chickpeas and water to the pot. Stir to mix.
- Cover and cook for 30 to 40 minutes (until all vegetables are soft).
- Cook couscous according to packet instructions.
- Serve hotpot with a spoon of natural yoghurt and couscous.
Allergy modifications
For a milk protein free or lactose free option, omit the yoghurt.
For a gluten/wheat free option, replace couscous with polenta or rice.
Allergy information
This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).
When preparing this recipe, it is important to:
- double-check the label of ingredients every time you make it
- prevent any contamination during preparation, cooking and serving.
Recipe tips
- For variety, serve hotpot with rice, pasta or polenta instead of couscous.
- This recipe can be cooked in the oven after Step 4. Transfer mix to a large oven dish, cover and cook for approximately 1 hour in an oven preheated to 180°C.
Each serve provides
| Meat/alternatives (chickpeas) | ½ children’s serve |
|---|---|
| Vegetables | 1 children’s serve |
| Grains (couscous) | 1 children’s serve |
| Vitamin C | Good source |
| Iron | Source |
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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