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A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you; there’s no hurry to serve. It’s also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!
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
- 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)
Directions
Step 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.
Step 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.
Step 3
Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 387 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 4% |
| Cholesterol1mg | 0% |
| Sodium699mg | 30% |
| Total Carbohydrate72g | 26% |
| Dietary Fiber9g | 31% |
| Total Sugars5g | |
| Protein14g | |
| Vitamin C53mg | 265% |
| Calcium84mg | 6% |
| Iron3mg | 14% |
| Potassium487mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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