25-Minute Tunisian Vegetable Couscous Recipe

Name: 25-Minute Tunisian Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 red onion, chopped, 1 zucchini, coarsely chopped, 1 yellow squash, coarsely chopped, and more.

Yes, 25-Minute Tunisian Vegetable Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

25-Minute Tunisian Vegetable Couscous

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