The Veg Foodie

Vegan foodie who loves cooking and sharing.
Autumn Couscous Tangine


What you need:
- Olive oil
- Vegetable stock
- Butternut squash chopped into bite size bits
- Sweet potato chopped into bite size bits
- 1/2 tbsp cumin
- 1/2 tbsp cayenne pepper
- 1/2 tbsp tumeric
- 1/2 tbsp cinnamon
- 1 chopped garlic clove
- Cooked cous cous
- Cooked chickpeas
- Sugarsnaps
- Raisins
- Spinach
- Diced onion

1. In a pot bring to boil the vegetable stock and cook the butternut squash and the sweet potato for about 10 minutes. I used the same water to cook the couscous.
2. Heat oil in a pan and saute onion, garlic and sugarsnaps until tender. Add the cumin, cayenne pepper and cinnamon along with the butternut squash, the sweet potato, the spinach and the couscous. Cook for 2-3 minutes.
3. Serve and enjoy

I had this meal with garlic coriander hummus and bread on the side and honestly enjoyed it a lot.

Autumn Couscous Tangine

What you need:

- Olive oil

- Vegetable stock

- Butternut squash chopped into bite size bits

- Sweet potato chopped into bite size bits

- 1/2 tbsp cumin

- 1/2 tbsp cayenne pepper

- 1/2 tbsp tumeric

- 1/2 tbsp cinnamon

- 1 chopped garlic clove

- Cooked cous cous

- Cooked chickpeas

- Sugarsnaps

- Raisins

- Spinach

- Diced onion

1. In a pot bring to boil the vegetable stock and cook the butternut squash and the sweet potato for about 10 minutes. I used the same water to cook the couscous.

2. Heat oil in a pan and saute onion, garlic and sugarsnaps until tender. Add the cumin, cayenne pepper and cinnamon along with the butternut squash, the sweet potato, the spinach and the couscous. Cook for 2-3 minutes.

3. Serve and enjoy

I had this meal with garlic coriander hummus and bread on the side and honestly enjoyed it a lot.

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