How to Make 25-Minute Tunisian Vegetable Couscous - A Step-by-Step Guide

Welcome to this recipe for 25-Minute Tunisian Vegetable Couscous! If you're looking for a delicious and nutritious meal that comes together in a flash, then you've come to the right place. This satisfying dish is packed with a medley of vibrant vegetables and fragrant North African spices, making it a perfect choice for a quick and easy weeknight dinner. Whether you're a seasoned cook or just starting out in the kitchen, this recipe is sure to become a staple in your repertoire.

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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
  • ½ cup sliced baby portabella mushrooms
  • 4 cups vegetable broth
  • ½ teaspoon smoked sweet paprika (Optional)
  • ¼ teaspoon ground cardamom
  • ¼ 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)
  • ½ teaspoon paprika (Optional)
  • 1 tablespoon finely chopped toasted almonds (Optional)

Information

  • Prep Time: 12 mins
  • Cook Time: 13 mins
  • Total Time: 25 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    387 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 1mg
    • Sodium: 699mg
    • Total Carbohydrate: 72g
    • Dietary Fiber: 9g
    • Total Sugars: 5g
    • Protein: 14g
    • Vitamin C: 53mg
    • Calcium: 84mg
    • Iron: 3mg
    • Potassium: 487mg