Moroccan Couscous
  • Olive oil
  • 1 tbsp butter
  • 1 onion, sliced
  • 1 cinnamon stick
  • parsley
  • 1 x 14oz can of tomatoes
  • 1 cup water
  • 2 carrots peeled & cut into chunks
  • ½ red cabbage, sliced
  • Pepper & salt
  • 2 cups couscous
  1. Prepare the vegetables.
  2. Heat the oil and butter in a frying pan and heat.
  3. Add the onions and cook for a few minutes then add the cinnamon stick and a bunch of parsley stems. Cook until the onion is clear.
  4. Add the tomatoes, water, carrots, cabbage, salt and pepper to taste. Cook 15 minutes.
  5. Remove cinnamon stick and parsley before serving.
  6. Prepare the couscous as per the packet instructions and add chopped parsley at the last moment.
  7. Serve the vegetables over the couscous.
Recipe by The Low Fodmap Diet at