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Friday, August 26, 2016

25-minute tunisian vegetable couscous

Ingredients

  • Servings: 6
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 1 zucchini, coarsely chopped
  • 1 yellow squash, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 1 yellow bell pepper, coarsely chopped
  • 1/2 cup sliced baby portabella mushrooms
  • 4 cups vegetable broth
  • 1/2 teaspoon smoked sweet paprika
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh cilantro
  • 1 (16 ounce) can chickpeas, drained
  • 2 roma tomatoes, sliced
  • 2 cups dry couscous
  • 1 teaspoon grated orange zest
  • 1 tablespoon grated parmesan cheese (optional)
  • 1/2 teaspoon paprika (optional)
  • 1 tablespoon finely chopped toasted almonds (optional)

Recipe

    Preparation Time: 12 mins Cook Time: 13 mins Ready Time: 25 mins

  • 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.

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