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25-Minute Tunisian Vegetable Couscous
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Prep Time:
12 minutes
Cook Time:
13 minutes
Total Time:
25 minutes
Savor this aromatic summer vegetable medley couscous with chickpeas. Bursting with flavors of smoky paprika, cardamom, and zesty orange, it's a quick and versatile dish.
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
  • 0.5 cup sliced baby portabella mushrooms
  • 4 cups vegetable broth
  • 0.5 teaspoon smoked sweet paprika
  • 0.25 teaspoon ground cardamom
  • 0.25 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
  • 0.5 teaspoon paprika
  • 1 tablespoon finely chopped toasted almonds
Instructions:
  • In a large pot over medium-low heat, heat oil. Add onion, zucchini, yellow squash, and carrot. Cook, stirring occasionally, until onions soften and turn translucent, about 5 minutes. Add red and yellow peppers and mushrooms. Cook for another 3 minutes until vegetables are still firm.
  • Add vegetable stock and spice it up with paprika, cardamom, salt, and fresh cilantro. Bring the mix to a boil, then lower the heat. Introduce chickpeas and tomatoes with a stir. Gently add couscous while stirring continuously. Cover the pot right away and take it off the heat. Allow it to sit covered for 5 minutes. Fluff the couscous using a fork. It should have absorbed around half of the cooking liquid.
  • Serve the dish slightly warmer than room temperature and top it with a flavorful combination of orange zest, grated cheese, paprika, and almonds for a delightful finishing touch.

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