Tunisian Vegetable Couscous

Prep Time:
12 MinCook Time:
13 MinReady In:
25 Min

Original Recipe Yield 6 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)

Directions
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.