Forktionary

25 Minute Tunisian Vegetable Couscous Recipe

This vibrant 25-minute Tunisian vegetable couscous is the perfect summer recipe! Quick, easy, and endlessly adaptable, it's a satisfying vegetarian meal that even meat-lovers will crave. The couscous cooks gently, absorbing the flavorful vegetable broth, and can be served slightly warm or at room temperature – perfect for a make-ahead meal. Our unique orange zest and spiced almond garnish elevates this dish to a culinary delight. Add grilled chicken or chickpeas for extra protein!

Prep Time 10 mins
Cook Time 25 mins
Calories 370.3 kcal
Protein 26g
Rating 5.0 (2 Reviews)
25 Minute Tunisian Vegetable Couscous 92

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 25 Minute Tunisian Vegetable Couscous

  1. Heat olive oil in a large pot over medium-low heat.
  2. 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).
  3. Stir in the diced red and yellow bell peppers and sliced mushrooms.
  4. Cook for another 3 minutes, ensuring the vegetables remain firm.
  5. Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro.
  6. Bring the mixture to a boil.
  7. Reduce the heat to low, stir in the chickpeas and chopped tomatoes.
  8. Slowly pour in the couscous, stirring to combine.
  9. Cover the pot immediately and remove it from the heat.
  10. Let stand, covered, for 5 minutes to allow the couscous to absorb the liquid.
  11. Fluff the couscous with a fork. It should have absorbed about half the cooking liquid.
  12. If using, add the sliced poached chicken breast.
  13. Serve slightly warmer than room temperature.
  14. 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

Recipe Categories (Choose a category and find related recipes!)

Salads Main Courses Lunch Main Dish / Dinner Side Dishes Vegetarian Proteins Bean & Lentil Recipes Mushroom Recipes Mediterranean African Moroccan Healthy Vegetarian Summer Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Main Dish Salads Vegetables Easy Diabetic Dinner Party Summer Vegetarian Dietary Seasonal Inexpensive Carrots Onions Squash Presentation Served Cold 3 Steps Or Less