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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.

Nutritional:

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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