25-Minute Tunisian Vegetable Couscous

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!

• Preparation Time: 12 mins
• Cooking Time: 13 mins
• Total Time: 25 mins
• Calories: 387 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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