25-Minute Tunisian Vegetable Couscous

Total Time
25mins
Prep 12 mins
Cook 13 mins

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 Nutrition

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.
Most Helpful

5 5

This is great dish! I made it to bring to a birthday dinner and everyone loved it. I like that chickpeas add the extra protein so make this dish suitable as a meal by itself. Made for the Hot Pink Panthers, ZWT 9.

5 5

What a lovely and comforting dish! The fact that it's vegetarian and made all in one pot just adds to the appeal. I didn't have any smoked paprika so used sweet and added just a dash of cayenne; I used pine nuts in the garnish instead of almonds because I had some on hand. I didn't use much orange zest because I didn't want it to overpower and the subtle hint of it was just right. Thanks for sharing your recipe! Made for ZWT9, The Apron String Travelers