Tunisian Vegetable Couscousby Rachel Stephens 14/04/2016 10:10:00 0 comments 1 Views
- 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)
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.