25-Minute Tunisian Vegetable Couscous

Ingredients

• 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
• 1/2 cup sliced baby portabella mushrooms
• 4 cups vegetable broth
• 1/2 teaspoon smoked sweet paprika
• 1/4 teaspoon ground cardamom
• 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 tablespoon grated Parmesan cheese (optional)
• 1/2 teaspoon paprika (optional)
• 1 tablespoon finely chopped toasted almonds (optional)

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.