25-minute tunisian vegetable couscous

25-minute tunisian vegetable couscous
  • 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
  • 1/2 cup sliced baby portabella mushrooms
  • 4 cups vegetable broth
  • 1/2 teaspoon smoked sweet paprika
  • 1/4 teaspoon ground cardamom
  • 1/4 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 (optional)
  • 1/2 teaspoon paprika (optional)
  • 1 tablespoon finely chopped toasted almonds (optional)


  1. 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.
  2. 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.
  3. Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

03/01/2017
25-minute tunisian vegetable couscous, Pasta recipe PT10M PT2H 6 435 calories

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