25-Minute Tunisian Vegetable Couscous |
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Prep Time: 12 Minutes Cook Time: 13 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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! 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 |
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) |
Directions:
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.
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