“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!” - by girlandagun
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 387 cal
- 19%
- Fat
- 4.9 g
- 7%
- Carbs
- 72.1 g
- 23%
Based on a 2,000 calorie diet
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Reviews (52)
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KitchenWitch
"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 l..." See moreike 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)."
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