Vegetable hot pot with couscous

Try swapping the couscous for rice, pasta or polenta for variety.
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a serving of vegetable hot pot with couscous in a white bowl with chickpeas in the background
V Vegetarian SF Soy free NF Nut free EF Egg free Main meal
  1. Peel and finely dice onion.
  2. Cut cauliflower into small florets.
  3. Cut carrot and zucchini into small pieces.
  4. Heat oil in a large pot over medium heat. Add onion and cook for 3 to 5 minutes, until soft but not brown.
  5. Add sweet paprika, tomato and tomato paste. Stir and bring mixture to a simmer.
  6. Drain and rinse chickpeas.
  7. Add vegetables, chickpeas and water to the pot. Stir to mix.
  8. Cover and cook for 30 to 40 minutes (until all vegetables are soft).
  9. Cook couscous according to packet instructions.
  10. 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.

Options include

  • 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
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.