Moroccan Inspired Stew


  • 1 red onion
  • 2 cloves garlic
  • 1/2 can of chickpeas
  • 1 can chopped tomatoes
  • 1 courgette
  • 1 veg stock cube
  • Seasoning – paprika, cumin, salt and black pepper
  • 320g cous cous


  • Prepare the vegetables by finely chopping the onion, crushing or finely chopping the garlic, and cutting the courgette into small pieces (around 2cm).
  • Heat a tablespoon of oil in a large saucepan over a medium heat.
  • Add the onions and sauté until they start to brown, around 3 minutes.
  • Add the garlic, courgette and spices, stirring often to ensure they do not burn. After two minutes, add the chopped tomatoes and chickpeas and lower the heat.
  • Simmer for 10 minutes or until the courgettes are soft but not mushy.
  • Whilst the stew is cooking, mix 400ml of boiling water and the stock cube in a jug and then add to the couscous.
  • Cover and leave until the stew is finished, fluff with a fork before serving.

58g carbs    |    2g fat   |   11g protein