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One pot spiced vegies & couscous


  • Heat a little oil in a heavy-bottomed pot and gently saute the garlic, ginger and onion until tender. 
  • Add the ground spices with the sambel and briefly stir to toast. 
  • Then add the cauliflower, eggplant and sweet potato. Toss to coat well. 
  • Add the stock, tomatoes and seasonings. Stir and bring to the boil.
  • Turn the heat down and gently cook for 15-20 mins until the vegies are tender. 
  • Then add the chickpeas, stir well and cook for 3-4 mins. 
  • Turn off the heat, stir in the couscous, cover and set aside for 5 mins. Then taste for seasoning and fluff up with a fork. 
  • Stir through 1-2 tbsp chopped coriander and serve with small dollops of yoghurt and a sprinkling of coriander on top.


  • olive oil
  • 3 garlic cloves, crushed
  • a good knob of ginger, grated
  • 1 large onion, chopped
  • 1 heaped tspn ground cumin
  • 1 heaped tspn ground turmeric
  • 1 heaped tspn ground coriander
  • 1-2 tspn sambel oelek (or harissa)
  • 1 small cauliflower, cut into florets
  • 2-3 Japanese eggplant, sliced
  • 1 large sweet potato, cut into chunks
  • 3 cups vegetable stock
  • 1 can diced tomatoes
  • sea salt & freshly ground pepper
  • 1 can chickpeas, drained & rinsed
  • 1 cup instant couscous
  • 2-3 tbsp chopped fresh coriander
  • ¼ cup plain yoghurt

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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