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Moroccan greens with other goodies


  • Heat the oil in a large non-stick pan and gently saute the onion, garlic and ginger. Add the spices and briefly toss to toast. Then add the sweet potato with 2 cups stock and the chickpeas. Mix well, cover and cook for about 10 mins.
  • When the sweet potato is tender, add the spinach, snap peas, beans and wonga bok. Mix well, cover and briefly cook just to wilt.
  • While the vegies are cooking, bring 2½ cups stock to the boil. 
  • Then place the couscous and raisins in a bowl and pour boiling stock over. Stir and set aside for 5 mins, fluffing up now and again with a spoon as you do so.
  • To serve, mound the couscous on individual plates and top with the vegies and cooking juices.


  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 heaped tbsp freshly grated ginger
  • 2 tspn paprika
  • 2 tspn ground coriander
  • 1 tspn turmeric
  • ¼ tspn cayenne
  • 1-2 tbsp ground cumin
  • ½-1 large sweet potato, cut into chunks
  • 4½ cups vegetable stock
  • 2 cans chickpeas, drained & rinsed
  • a handful of baby spinach leaves
  • 8 sugar snap peas, topped & tailed
  • 8 green beans, sliced
  • ¼ cup shredded wonga bok (Chinese cabbage)
  • 2 cups couscous
  • 1 tbsp raisins

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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