25-Minute Tunisian Vegetable Couscous

How to cook 25-Minute Tunisian Vegetable Couscous

Ingredients: 1 tablespoon olive fuel 1 red onion, chopped 1 zucchini, coarsely chopped 1 yellow squash, coarsely chopped 1 carrot, coarsely chopped 1 red bell spot, coarsely chopped 1 yellow bell dot, coarsely chopped 1/2 cup sliced baby portabella mushrooms 4 cups vegetable soup 1/2 teaspoon smoked sweet paprika 1/4 teaspoon ground cardamom 1/4 teaspoon squirrel away 1 tablespoon chopped fresh cilantro 1 (16 ounce) can chickpeas, drained 2 Roma tomatoes, sliced 2 cups dry couscous 1 teaspoon grated orange thirst 1 tablespoon grated Parmesan cheese (discretionary) 1/2 teaspoon paprika (unforced) 1 tablespoon finely chopped toasted almonds (uncompulsory)

Directions: Heat oil in large pot over medium-low impassion. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring off, until onions begin to soften and turn translucent, almost 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be immovable. Pour in the vegetable stock and season with paprika, cardamom, sock away, and cilantro. Bring mixture to a bluster; reduce heat to shaky. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the enthusiasm. Let endure, covered, appropriate for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking profitable. Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.


Servings Per Programme: 6

Amount Per Serving

Calories: 387

Total Fat: 4.9g Cholesterol: Sodium: 699mg Total Carbs: 72.1g Dietary Fiber: 8.8g Protein: 13.6g

Prepare time:12 Min

Cook time:13 Min

Ready in:25 Min

Serving in the service of:6 peoples

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