Vegetable hot pot with couscous
Try swapping the couscous for rice, pasta or polenta for variety.
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V
Vegetarian
SF
Soy free
NF
Nut free
EF
Egg free
Main meal
Ingredients
Serves
people
Method
- 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.
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.
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