25 Minute Tunisian Vegetable Couscous Recipe

Ingredients for 25 Minute Tunisian Vegetable Couscous

• Olive Oil
• Red Onion
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 medium carrot, diced
• Red Bell Pepper
• Yellow Bell Pepper
• Baby Portabella Mushrooms
• Vegetable Broth
• Sweet Paprika
• Ground Cardamom
• Salt to taste
• Fresh Cilantro
• 1 can (15 ounces) chickpeas, rinsed and drained
• Roma Tomatoes
• 1 cup couscous
• Zest of 1 navel orange
• Parmesan Cheese
• 1 teaspoon paprika
• Toasted Almond

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.