25-Minute Tunisian Vegetable Couscous

25-Minute Tunisian Vegetable Couscous

55
girlandagun 0

"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!"
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Ingredients

25 m servings 387 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 72.1g
  • 23%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 699 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

55
  1. 73 Ratings

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Most helpful positive review

Tons of veggies. NOT enough spice. Double everything, add garlic.

Most helpful critical review

I wish I'd listened to the review that said to double the spices. I was disappointed in this dish, it's wonderfully healthy and easy, even with all the chopping, but it has very little flavor. ...

Tons of veggies. NOT enough spice. Double everything, add garlic.

I am rating this recipe graciously because to make it to my liking would be easy. However, this took me TWO HOURS to make, start to finish. All the veggie prep work was very time consuming. I di...

I thought this was excellent. Lots of veggies. Loved the spices. I didn't top it with the almonds or orange zest because I didn't have them. I added an extra can of beans. If you use large ...

I didn't have the cardamom but I substituted cinnamon and it turned out really great. Made a ton for just me though. Guess I'll be eating it all week :)

We loved it! Since the man in my house can't eat a meal without meat, we did start the pot with 1lb of chicken tenderloins in some broth and white wine. It turned out great. Beautiful, healthy ...

Start with a big soup pot (I started with a large frying pan, but it was soon overwhelmed). Added 2-3 cloves garlic to the onion stage, couple stalks of chopped celery along with the carrot, add...

I loved all the vegetables in this dish. My biggest complaints are that there is a lot of chopping and I halved this recipe and it still made WAY too much food.

I wish I'd listened to the review that said to double the spices. I was disappointed in this dish, it's wonderfully healthy and easy, even with all the chopping, but it has very little flavor. ...

I agree with the other reviews that this needs a bit more spice, but overall a very yummy recepie and easy to make. You can add what ever veggies you have on hand, but I followed the recepie pre...