Tunisian Vegetable Couscous

Name: Tunisian Vegetable Couscous
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: ['6', '6 servings']
Cuisine: african
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; 0.5 cup sliced baby portabella mushrooms; 4 cups vegetable broth; 0.5 teaspoon smoked sweet paprika; 0.25 teaspoon ground cardamom; 0.25 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; 0.5 teaspoon paprika; 1 tablespoon finely chopped toasted almonds

4.10 (75)

⏱ 25 mins 🍽 ['6', '6 servings'] 🌶 african 🏷 Main course

This quick and versatile Tunisian dish combines couscous with a colourful mix of summer vegetables including zucchini, yellow squash, and bell peppers. Mushrooms and chickpeas add substance, while the fragrant seasoning comes from smoked paprika, cardamom, and fresh orange zest. It's a complete, flavourful dinner ready in under half an hour.

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
0.5 cup sliced baby portabella mushrooms
4 cups vegetable broth
0.5 teaspoon smoked sweet paprika
0.25 teaspoon ground cardamom
0.25 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
0.5 teaspoon paprika
1 tablespoon finely chopped toasted almonds

Method

Warm the olive oil in a large pot. Add the chopped onion, zucchini, yellow squash, and carrot. Cook, stirring now and then, for about 5 minutes until the onions start to soften. Mix in the red and yellow peppers along with the mushrooms and cook for a further 3 minutes. The vegetables must remain firm.
Add the vegetable broth to the pot and season with the paprika, cardamom, salt, and cilantro. Bring the mixture to a boil, then lower the heat. Stir in the drained chickpeas and sliced tomatoes. Gently pour in the dry couscous and give it a stir. Cover the pot right away and take it off the heat. Leave it covered for 5 minutes. Use a fork to fluff the couscous, which will have absorbed roughly half of the liquid.
Serve the dish slightly warmer than room temperature. Finish by sprinkling over the grated orange zest, Parmesan cheese, the 0.5 teaspoon of paprika, and the toasted almonds.

Nutrition (per serving)

Calories387 kcal

Fat5 g

Sugars5 g

Protein14 g

Sodium699 mg

Recipe details

CategoryMain course

Cuisineafrican

Authorgirlandagun