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Moroccan Vegetable Couscous

with Mild Peppadew® Piquanté Peppers

This colourful Moroccan-inspired dish is perfect for a vegetarian meal or side dish.

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Serves 4

Prep time

15 min

Cook time

15 min

Mild Peppadew® Piquanté Peppers


  1. In a medium sized frying pan heat the oil over medium heat.
  2. Add onion, yellow pepper, and chopped carrot sauté 10 minutes or until all the vegetables are your desired tenderness
  3. Add the garlic, sauté another minute.
  4. Remove from heat and keep warm.
  5. In a medium saucepan, bring the chicken stock to a boil. Add the frozen peas and cook 1 minute.  Mix in the remaining ingredients, stir to combine, cover and remove from heat.
  6. Let stand 5 minutes, until liquid is absorbed. Add the vegetable mixture and fluff with a fork.

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  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 carrot, chopped
  • 2 garlic cloves, chopped
  • 1 400g can chickpeas, drained
  • 300ml chicken or vegetable stock
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 6 Peppadew® Piquanté peppers (mild or hot), chopped
  • 225g frozen peas
  • A good handful fresh parsley, chopped
  • 175g couscous

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