Tunisian Vegetable Couscous

by 14/04/2016 14:10:00 0 comments 1 Views
Tunisian Vegetable Couscous
Tunisian Vegetable Couscous


  • 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)


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.