25-Minute Tunisian Vegetable Couscous

Name: 25-Minute Tunisian Vegetable Couscous
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters sliced baby portabella mushrooms; 454 grams chickpeas, drained; 1 carrot, coarsely chopped; 473 milliliters dry couscous; 1 Tbsp chopped fresh cilantro; 0 teaspoons ground cardamom; 1 Tbsp olive oil; 1 teaspoon grated orange zest; 1 red bell pepper, coarsely chopped; 1 red onion, chopped; 2 Roma tomatoes, sliced; 0 teaspoons salt; 1 teaspoons smoked sweet paprika; 946 milliliters vegetable broth; 1 yellow bell pepper, coarsely chopped; 1 yellow squash, coarsely chopped; 1 zucchini, coarsely chopped

You can never have too many side dish recipes, so give 25-Minute Tunisian Vegetable Couscous a try. This vegan recipe serves 6. One portion of this dish contains around 13g of protein, 5g of fat, and a total of 352 calories. From preparation to the plate, this recipe takes roughly 25 minutes. A mixture of roma tomatoes, bell pepper, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Heat oil in large pot over medium-low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Yellow Pepper

Yellow Squash

Vegetable

Mushrooms

Zucchini

Carrot

Onion

Equipment you will use

Pot

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.

Ingredients you will need

Vegetable Stock