Moroccan Vegetable Medley (Weight Watcher Friendly)

Moroccan Vegetable Medley (Weight Watcher Friendly)

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February 18, 2015

  • Prep: 15 mins
  • Cook: 3 hrs
  • Yields: 2 mains or 4 sides


3 medium potatoes peeled and 1cm diced

200 grams pumpkin 1cm diced

2 medium/large mushrooms 1cm diced

2 carrots 1cm diced

1 cup green onions/scallions 1cm sliced

2 small onions rough diced

1/4 cup dried peas

1 clove fresh crushed garlic

2 teaspoons olive oil

2 teaspoons Moroccan seasoning


1Place potato, pumpkin, carrot, onion, garlic, Moroccan seasoning and olive oil into your cooker on HIGH and mix together. Lid on for 1 and 1/2 hours or until your potato is half done and softening around the edges. Gently stir if you have the opportunity.

2Add peas and mushrooms and GENTLY stir. Replace lid and cook on HIGH for another hour.

3Add green onions and GENTLY stir. Replace lid and cook on HIGH for a final half hour.

Submitted by Simon christie


8 Reviews

Barbara Quigley

July 31, 2022

I make this often. I also add pefled diced orange Kumara and sometimes a drained can of chick peas.
Any leftovers become round two. Soup
I blitz the left overs adding vege stock to get the right consistency. I leave some aveges a bit chunky. Also add a bit of harrissa paste occasionally.

Yes you sure could use frozen peas Brenda 🙂


May 10, 2022

Sounds delicious,could you use frozen peas instead of dried?

Anything really … we just use it as a vegetable side dish as you would any main
Great with chicken or steak or sausages too 🙂


April 9, 2018

What main dishes do you have this with? Thank you.

No they go in dry 🙂
We do it often and they are always cooked by the end

Julie McArdle

April 19, 2017

Are the dried peas soaked and cooked in any way first as 1.5hours in the slow cooker doesnt seem enough to cook peas from dried.


March 4, 2017

Sounds wonderful will definately try this!

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