25-Minute Tunisian Vegetable Couscous

25-Minute Tunisian Vegetable Couscous

53 Reviews 2 Pics
  • Prep

    12 m
  • Cook

    13 m
  • Ready In

    25 m
girlandagun
Recipe 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!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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 (53)

Rate This Recipe
hillary c
47

hillary c

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

KitchenWitch
37

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 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).

Colleen
36

Colleen

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..

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 387 cal
  • 19%
  • Fat
  • 4.9 g
  • 7%
  • Carbs
  • 72.1 g
  • 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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