25-Minute Tunisian Vegetable Couscous

4.2
(75)
57 Reviews
3 Photos

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!

Submitted by girlandagun
Updated on January 14, 2022
3
Prep Time:
12 mins
Cook Time:
13 mins
Total Time:
25 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

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)

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.

Nutrition Facts (per serving)

387 Calories
5g Fat
72g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 387
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 1mg 0%
Sodium 699mg 30%
Total Carbohydrate 72g 26%
Dietary Fiber 9g 31%
Total Sugars 5g
Protein 14g 27%
Vitamin C 53mg 59%
Calcium 84mg 6%
Iron 3mg 14%
Potassium 487mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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