Sweet potato and courgette couscous recipe

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  • Healthy
  • Vegetarian
serves: 4 - 6
Cooking: 35 min
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  • This hearty vegetarian dish is made extra-sweet thanks to a generous spoonful of honey. Delicious!


    • 2tbsp olive oil
    • 1 large onion, sliced
    • ½ turnip, peeled and chopped
    • 1 large carrot, peeled and chopped
    • 2 courgettes, chopped
    • 1 small sweet potato, peeled and chopped
    • 1 celery heart, chopped
    • 1tsp ground cumin
    • 1 cinnamon stick
    • 1tsp salt
    • 400g can chickpeas, drained and rinsed
    • 400g can chopped tomatoes
    • 2tbsp tomato purée
    • 1tbsp honey
    • 1 cup couscous, to serve


    • Heat the oil in a saucepan and cook the onion until soft. Add the vegetables, cumin, cinnamon and salt, and stir until the vegetables are coated in the spices.

    • Add the chickpeas, tomatoes, tomato purée and honey and enough water to just cover the vegetables. Stir, then cover and bring to the boil. Leave to simmer for 30 mins.

    • Meanwhile, cook the couscous according to the packet instructions. Serve the stew ladled over the couscous.

    Top tip for making Sweet potato and courgette couscous

    For added spice, mix ½ tsp each of cinnamon and cumin into the couscous.

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