25-minute Tunisian Vegetable Couscous

Total Time: 25 mins Preparation Time: 12 mins Cook Time: 13 mins

Ingredients

• Servings: 6
• 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 almond (optional)

Recipe

• 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.