25-Minute Tunisian Vegetable Couscous Recipe - Allrecipes.com
25-Minute Tunisian Vegetable Couscous Recipe
  • READY IN 25 mins

25-Minute Tunisian Vegetable Couscous

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    12 mins
  • COOK

    13 mins
  • READY IN

    25 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 04, 2009

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

 
Most Helpful Critical Review
Aug 26, 2009

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. It makes a LOT so I have some leftovers to tinker with; I'd like to make this work because it's so healthy!

 
Aug 05, 2009

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 didn't like the tomatoes, so I'll leave em out next time, and I'll have to agree with a previous reviewer and say that the spices should be doubled. This is a bit on the bland side (to me anyway).

 
Jul 22, 2009

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 veggies you won't have much if any liquid, but that's how I like it..

 
Aug 24, 2009

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 :)

 
Aug 04, 2009

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 and tasty!

 
Nov 02, 2010

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, added Garam Marsala instead of Cardamom & tripled all of the spices, used diced canned tomatoes & tri-colored couscous, stirred in 1 cup raisins (chopped dates would also be good) at the end. Would have taken 25 minutes if I did not have to chop anything; probably closer to 2 hours with the chopping. Makes a lot, so it was perfect for the neighborhood party.

 
May 03, 2010

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.

 

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Nutrition

  • Calories
  • 387 kcal
  • 19%
  • Carbohydrates
  • 72.1 g
  • 23%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 4.9 g
  • 7%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 13.6 g
  • 27%
  • Sodium
  • 699 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

girlandagun
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