Name: 25-Minute Tunisian Vegetable Couscous recipe
Ingredients: 1 tablespoon olive oil;1 red onion, chopped;1 zucchini, coarsely chopped;1 yellow squash, coarsely chopped;1 carrot, coarsely chopped;1 red bell pepper, coarsely chopped;1 yellow bell pepper, coarsely chopped;½ cup sliced baby portabella mushrooms;4 cups vegetable broth;½ teaspoon smoked sweet paprika;¼ teaspoon ground cardamom;¼ teaspoon salt;1 tablespoon chopped fresh cilantro;1 (16 ounce) can chickpeas, drained;2 Roma tomatoes, sliced;2 cups dry couscous;1 teaspoon grated orange zest;1 tablespoon grated Parmesan cheese;½ teaspoon paprika;1 tablespoon finely chopped toasted almonds

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Ingredients

1 tablespoon olive oil 1 red onion, chopped 1 zucchini, coarsely chopped 1 yellow squash, coarsely chopped 1 carrot, coarsely chopped 1 red bell pepper, coarsely chopped 1 yellow bell pepper, coarsely chopped ½ cup sliced baby portabella mushrooms 4 cups vegetable broth ½ teaspoon smoked sweet paprika ¼ teaspoon ground cardamom ¼ teaspoon salt 1 tablespoon chopped fresh cilantro 1 (16 ounce) can chickpeas, drained 2 Roma tomatoes, sliced 2 cups dry couscous 1 teaspoon grated orange zest 1 tablespoon grated Parmesan cheese ½ teaspoon paprika 1 tablespoon finely chopped toasted almonds

Nutrition Info

386.5 calories carbohydrate: 72.1 g cholesterol: 0.7 mg fat: 4.9 g fiber: 8.8 g protein: 13.6 g saturatedFat: 0.7 g servingSize: - sodium: 698.6 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

Directions

Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms, cook another 3 minutes. Vegetables should still be firm.
Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil, reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous, stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

Recipe Yield

6 servings

Recipe Note

A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you;there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised;it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!

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