25-Minute Tunisian Vegetable Couscous Recipe
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25-Minute Tunisian Vegetable Couscous

By: girlandagun  
"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!"

Rating: This weblink has been rated 14 times with an average star rating of 4.1 Read Reviews (13)

Rate/Review | 1,256 people have saved this

Prep Time:
12 Min
Cook Time:
13 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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
  • 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)

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 387 | Total Fat: 4.9g | Cholesterol: < 1mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2009 by ToughCookie 
I am rating this recipe graciously because to make it to my liking would be easy. However,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2009 by hillary c 
Tons of veggies. NOT enough spice. Double everything, add garlic. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2009 by Colleen 
I thought this was excellent. Lots of veggies. Loved the spices. I didn't top it with the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2009 by Stephanie 
We loved it! Since the man in my house can't eat a meal without meat, we did start the pot... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2009 by NS 
I love this recepie. It is easy (specially for me as a lazy cook) and delicious! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by Shauna825 
I didn't have the cardamom but I substituted cinnamon and it turned out really great. Made a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2009 by Melanie Booth 
Heya, now what a lovely recipe! Im surprised im the the 4th to rate. I changed a few things: ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by Rachel 
I've never made couscous before but this turned out great! An interesting, healthy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2009 by Pundle 
Used 1/2 the vegetable quantities in recipe except for the courgette and mushrooms which I did... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by D'Mama 
I wish I'd listened to the review that said to double the spices. I was disappointed in this... MORE

 
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