Ingredientes para 25 Minute Tunisian Vegetable Couscous
- 1 tbsp. olive oil
- 1 large red onion, chopped
- 1 large zucchini, diced
- 1 large yellow squash, diced
- 1 large carrot, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 8 oz. baby portabella mushrooms, sliced
- 4 cups vegetable broth
- 1 tsp. sweet paprika
- 1/2 tsp. ground cardamom
- 1/2 tsp. salt, or to taste
- 1/4 cup fresh cilantro, chopped
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 Roma tomatoes, chopped
- 1 1/2 cups couscous (not instant)
- 1 tbsp. orange zest
- 1/4 cup grated Parmesan cheese
- 1 tsp. paprika (for garnish)
- 1/4 cup toasted slivered almonds (for garnish)
- 1 boneless, skinless chicken breast, poached and sliced (optional)
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Cómo preparar 25 Minute Tunisian Vegetable Couscous
- Heat olive oil in a large pot over medium-low heat.
- Add the chopped onion, diced zucchini, yellow squash, and carrot to the pot. Cook, stirring occasionally, until the onions soften and become translucent (about 5 minutes).
- Stir in the diced red and yellow bell peppers and sliced mushrooms.
- Cook for another 3 minutes, ensuring the vegetables remain firm.
- Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro.
- Bring the mixture to a boil.
- Reduce the heat to low, stir in the chickpeas and chopped tomatoes.
- Slowly pour in the couscous, stirring to combine.
- Cover the pot immediately and remove it from the heat.
- Let stand, covered, for 5 minutes to allow the couscous to absorb the liquid.
- Fluff the couscous with a fork. It should have absorbed about half the cooking liquid.
- If using, add the sliced poached chicken breast.
- Serve slightly warmer than room temperature.
- Garnish generously with orange zest, grated cheese, a sprinkle of paprika, and toasted slivered almonds.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
17g
Fat
2g
Carbs
23g
