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Moroccan Spiced Vegetarian Bowl

with Couscous, Feta and Veggies

  • 15 min
15 minutes and less
Vegetarian
Dairy product
600 calories and less
High in fiber
Enjoy a taste of Morocco with a bowl of couscous topped with mixed beans, arugula, bell peppers, diced tomatoes and freshly crumbled feta mixed with parsley and Moroccan spices.
Moroccan Spiced Vegetarian Bowl

Ingredients

3/4 cup(s)
Couscous
1 cup(s)
Diced Tomatoes
30 g
Feta
1 tbsp
Olive Oil (not included)
4 g
Curly Parsley
1
French Shallot(s)
50 g
Arugula
1/2
Lemon(s)
1 1/2 cup(s)
Water for Vegetable Broth (not included)
1 tbsp
Moroccan Spice Mix
1
Orange Bell Pepper(s)
1/4
Vegetable Broth Cube(s)
270 ml
Mixed Beans
Nutritional facts
Serving per portion
Amount / Serving
Calories
403 kcal
Total fat
6 g
Saturated Fat
3 g
Sodium
1 g
Total Carbohydrate
71 g
Fiber
14 g
Sugar
9 g
Proteins
16 g

Instructions

Recipe 1696, Step 1
1

Prepare the ingredients

Dissolve 1/4 broth cube (1/2 cube for 4 ppl.) in 1 1/2 cup boiling water (double for 4 ppl.). Roughly chop the parsley. Finely chop the shallot. Cut the bell pepper into small dice. Rinse and drain the beans.

Recipe 1696, Step 2
2

Prepare couscous

Place couscous in a bowl and pour the broth over it until it surpasses the couscous by 1 cm. Cover with cling wrap and leave for 5-10 minutes. Fluff couscous with a fork.

Recipe 1696, Step 3
3

Meanwhile

Heat 1 tbsp of olive oil (double for 4 ppl.) in a pan over medium heat. Sauté the shallot and bell pepper for 5 minutes to soften.

Recipe 1696, Step 4
4

Add ingredients

Stir in diced tomatoes, moroccan spice blend, arugula, beans, and 1/2 the parsley. Season with salt and pepper. Cook for 3 minutes more, stirring.

Recipe 1696, Step 5
5

Serve

Serve couscous in plates, top with bean mixture and garnish with parsley, crumbled feta and lemon wedges.