25 Minute Tunisian Vegetable Cous Cous

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girlandagun 0

"A perfect healthy, low-fat 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!"
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0 6 servings
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Original recipe yields 6 servings



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  1. Sauté the onion, zucchini, squash, and carrot in oil over medium-low heat until the onions have just begin to become translucent. Stir in the peppers and mushrooms. Cook until all the vegetables are just barely cooked and are still very firm.
  2. Stir in vegetable stock, paprika, cardamom, salt, and coriander. Bring to a boil; reduce heat to low. Add chickpeas and tomatoes, stir, and then add the cous cous slowly, stirring. Cover immediately and remove from heat. Let stand, covered, 5 minutes, fluff with fork. There should still be plenty of cooking liquid; the couscous should only have soaked up about half of what you put in.
  3. Can be served at just slightly above room temperature. Garnish with a mixture of orange zest and freshly shredded good parmesan, topped with a little tiny pinch of paprika, and a small scattering of finely chopped roasted almonds.