Moroccan Spiced Vegetable Casserole

Moroccan Spiced Vegetable Casserole

For the Love of Spice…

What I love about Moroccan Spiced Vegetable Casserole is that it is completely customisable to your taste.  The key spice factor in the casserole is harissa.  I could go to town about harissa. However I prefer to leave it to the experts. It is widely written about in cookbooks and all over the internet. Really, you should select your harissa recipe or brand based on how hot you like your spice. Or, how spicy your family likes their spice.

If you are like me and cooking for young and unsophisticated palates, you may prefer to use a mild blend of harissa powder or paste. This will ensure that everyone enjoys the meal.  However if you prefer to be adventurous go ahead and be bold. Blend your harissa with that extra birds eye chilli and be proud of it! Harissa is a blend of chilli, coriander, cumin or caraway seeds, garlic, and other spices of your choice such as mint and paprika.  There are many iterations that you can buy online or at the grocery store as a powder or paste.  In this recipe I used a mainstream brand of harissa powder so as not to upset the team.  If I was cooking for all adults I would probably choose a spicier blend.

Moroccan Spiced Vegetable Casserole – Totally Veg Meal!

This meal is vegan if you choose not to serve it with yoghurt but I love that yoghurt helps balance the spices.  The mix of vegetables I use in the casserole includes sweet potatoes, cherry tomatoes (tinned), red capsicum (pepper) and onion.   For the cous cous I roasted zucchini and pumpkin pieces but feel free to include other vegetables such as eggplant or carrot for example.  I added paprika and cumin to the roasted vegetables and also roasted four cloves of garlic to stir into the cous cous with the vegetables as well.

Moroccan Spiced Vegetable Casserole is the perfect meat free meal that is super tasty and satisfying.  So warming too. Spice up your meal times with this delicious dish!

Moroccan Spiced Vegetable Casserole

Spicy, warming and rich. Full of vegetable goodness.

Moroccan Spiced Vegetable Casserole

Make it as spicy as you like - you will love this meal!

Course Main Course
Keyword Moroccan Spiced Vegetable Casserole
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Author Jane Georgiades



  • 1 brown onion finely chopped
  • 2 medium sweet potatoes diced
  • 1 red capsicum (pepper) deseeded and diced
  • 2 400g tins cherry or diced tomatoes
  • 4-6 cups vegetable stock
  • 2 tbsp harissa powder or paste
  • 2 tbsp paprika
  • 1 tbsp cumin powder
  • 1 long red chilli chopped, only use half the seeds if you prefer
  • 1 400g tin organic chick peas rinsed and drained


  • 1 zucchini diced
  • 1/4 medium pumpkin diced
  • 2 cups cous cous made according to packet instructions
  • 4 cloves garlic
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1/4 cup flaked almonds toasted



  1. Gently fry the onion in a heavy based saucepan in oil. After a minute add the spices and fry until fragrant. Add all the vegetables, chick peas and vegetable stock and bring to the boil. Cook until very tender. Season with salt to taste.

Cous Cous

  1. Spray the vegetables and garlic with oil then sprinkle over the spices. Roast in an oven preheated to 200°C for 20 minutes or until soft and starting to caramelise. While the vegetables are cooking, cook the cous cous according to directions. Add the vegetables, toasted flaked almonds and garlic to the cous cous and stir to combine.

Recipe Notes

I use vegetable stock concentrate in this meal.  See my recipe in this post.

No Comments

Leave a Comment

Recipe Rating