Tunisian Vegetable Couscous

    Tunisian Vegetable Couscous


    76 people made this

    About this recipe: A delicious summer dish. It's satisfying on its own, yet light enough to be served with grilled meats. Couscous is cooked with carrots, courgette, yellow summer squash, peppers, mushrooms and chickpeas.

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 red onion, chopped
    • 1 courgette, coarsely chopped
    • 1 yellow summer squash, coarsely chopped
    • 1 carrot, coarsely chopped
    • 1 red pepper, coarsely chopped
    • 1 yellow pepper, coarsely chopped
    • 50g portabellini or crimini mushrooms
    • 1 litre vegetable stock
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon salt
    • 1 tablespoon chopped fresh coriander
    • 1 (410g) tin chickpeas, drained
    • 2 plum tomatoes, sliced
    • 350g dry couscous
    • 1 teaspoon grated orange zest
    • 1 tablespoon grated Parmesan cheese
    • 1/2 teaspoon paprika
    • 1 tablespoon finely chopped toasted almonds

    Prep:12min  ›  Cook:13min  ›  Ready in:25min 

    1. Heat oil in large saucepan over medium-low heat. Place onion, courgette, yellow summer squash and carrot in pan 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 coriander. Bring mixture to the boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pan 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, grated Parmesan, paprika and almonds.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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