Try this Moroccan Vegetable Hotpot with Couscous recipe, or contribute your own.Suggest a better description
Par-boil the potato, parsnip and carrots in a large saucepan for 3-4 minutes. Drain. Heat the oil in a large saucepan and fry all the vegetables with 1 tsp Moroccan Stir-Fry Seasoning for 4-5 minutes. Add the prunes and flour and cook for 1 minute. Mix the tomato puree, vinegar and Worcestershire sauce with the stock and add to the pan. Bring to the boil. Cover and simmer gently for 20 minutes, stirring occasionally. Meanwhile, place the couscous in a bowl. Dissolve the stock cube in 450 ml (3/4 pint) boiling water and pour over the couscous with the remaining 1 tsp Moroccan Stir-Fry Seasoning. Allow to stand for 10 minutes until all the liquid is absorbed. Serve with the Vegetable Hotpot.
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|Serving Size: 1 Serving (67g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 9 (35%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.1mg||0 %|
|Sodium 54.1mg||2 %|
|Potassium 76mg||2 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.4g|
|Protein 0.5g||1 %|
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Calories per serving: 26
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