Tunisian Vegetable Couscous

   

       What You Will Need:

 

      

•      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 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
•      1/4 teaspoon ground cardamom

         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.

     Servings:

•     6 People