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“A vegetable dish which can be served as one of several dishes in a vegetarian Moroccan banquet or as a side dish to a meat dish, in which case it would serve many more than 6 people. This recipe for Moroccan Greens has been adapted and posted for the 2005 Zaar World Tour from a recipe which I found on Huey's website. Huey (Iain Hewitson) is an Australian chef who has written several recipe books and hosts a popular TV cooking show twice daily on weekdays. He also runs Tolarno's restaurant in Melbourne. Whenever vegetable stock is an ingredient in a recipe, as it is in this recipe, I use my Vegetable Stock Vegetable Stock because it is heaps more flavoursome than any other vegetable stock I had previously come across.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large non-stick pan and gently sauté the onion, garlic and ginger.
  2. Add the spices and briefly toss the contents of the pan to toast the spices.
  3. Then add the sweet potato, 2 cups of vegetable stock and the chickpeas. Mix well, cover and cook for about 10 minutes.
  4. When the sweet potato is tender, add the spinach, snap peas, beans and wonga bok. Mix well, cover and briefly cook until the green vegetables are just beginning to wilt.
  5. While the vegetables are cooking, bring 21/2 cups of vegetable stock to the boil.
  6. Then place the couscous and raisins in a bowl and pour the boiling stock over them. Stir and set aside for 5 minutes, fluffing up now and again with a spoon as you add the boiling water.
  7. To serve, mound the couscous on individual plates and top with the vegetables and the cooking juices.

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