Moroccan Vegetable Stew with Minty Couscous

I cooked this dish for dinner tonight, also from the 2nd One Pot cookbook. There is no meat in the dish, and the chief protein comes from chickpeas. The vegetables used are zucchini, butternut pumpkin, carrots and raisins in a base made from canned chopped tomatoes with added spices.

The couscous had chopped mint leaves & butter, seasoned with salt and pepper.



We had some excellent dips left over from last Friday's takeaway snacks which I'd bought from California Pizza Kitchen (Avocado & chicken roll and key lime pie which was a tad disappointing), so I boiled some medium prawns to go with the creamy and fattening dip.

The dips tasted like mayo-based and thousand-island-dressing-based respectively, with an aftertaste of chilli powder or wasbi, but they were really good, and would go very well with fried snacks or seafood platter.


Our TV dinner:


Yum! The vegetable stew was satisfying and best of all, low in fat and thus guilt-free!

:-)