Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 red onion, chopped

  3. 1 zucchini, coarsely chopped

  4. 1 yellow squash, coarsely chopped

  5. 1 carrot, coarsely chopped

  6. 1 red bell pepper, coarsely chopped

  7. 1 yellow bell pepper, coarsely chopped

  8. 1/2 cup sliced baby portabella mushrooms

  9. 4 cups vegetable broth

  10. 1/2 teaspoon smoked sweet paprika

  11. 1/4 teaspoon ground cardamom

  12. 1/4 teaspoon salt

  13. 1 tablespoon chopped fresh cilantro

  14. 1 (16 ounce) can chickpeas, drained

  15. 2 Roma tomatoes, sliced

  16. 2 cups dry couscous

  17. 1 teaspoon grated orange zest

  18. 1 tablespoon grated Parmesan cheese

  19. 1/2 teaspoon paprika

  20. 1 tablespoon finely chopped toasted almonds

Instructions Jump to Ingredients ↑

  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. 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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