25-Minute Tunisian Vegetable Couscous Recipe

Recipesfull introduces to you: Popular Recipes. (25-Minute Tunisian Vegetable Couscous Recipe). 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!

Brief

Prep 12 mins

Cook: 13 mins

Total: 25 mins

Servings: 6

Yield: 6 servings

25-Minute Tunisian Vegetable Couscous Recipe

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

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

½ teaspoon paprika

1 tablespoon finely chopped toasted almonds

World Cuisine

Directions

Step 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.

Step 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.

Step 3

Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese paprika and almonds.

Nutritional Information

25-Minute Tunisian Vegetable Couscous Recipe

Servings Per Recipe:6

Calories: 386.5

% Daily Value *

Protein: 13.6g 27%

Carbohydrates: 72.1g 23%

Dietary Fiber: 8.8g 35%

Sugars: 5.1g

Fat: 4.9g 8%

Saturated Fat: 0.7g 4%

Cholesterol: 0.7mg

Vitamin A Iu: 2044.8IU 41%

Niacin Equivalents: 5.8mg 44%

Vitamin B6: 0.6mg 36%

Vitamin C: 53mg 88%

Folate: 86.5mcg 22%

Calcium: 84mg 8%

Iron: 2.5mg 14%

Magnesium: 67.8mg 24%

Potassium: 487mg 14%

Sodium: 698.6mg 28%

Thiamin: 0.2mg 17%

Calories From Fat: 43.7

*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.