25-Minute Tunisian Vegetable Couscous recipe
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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 caloriescarbohydrate: 72.1 gcholesterol: 0.7 mgfat: 4.9 gfiber: 8.8 gprotein: 13.6 gsaturatedFat: 0.7 gservingSize: -sodium: 698.6 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions 25-Minute Tunisian Vegetable Couscous
Directions
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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.