Ingredients
6
6 servings
- •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
- •½ cup sliced baby portabella mushrooms
- •4 cups vegetable broth
- •½ teaspoon smoked sweet paprika (Optional)
- •¼ teaspoon ground cardamom
- •¼ 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)
- •½ teaspoon paprika (Optional)
- •1 tablespoon finely chopped toasted almonds (Optional)
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 387
- Carbohydrate: 72g
- Fat: 5g
- Fiber: 9g
- Protein: 14g
- Sugar: 5g
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