Tunisian Vegetable Couscous

    25 min

    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.

    79 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (58)


    Tons of veggies. NOT enough spice. Double everything, add garlic.  -  02 Aug 2009  (Review from Allrecipes US | Canada)


    I am rating this recipe graciously because to make it to my liking would be easy. However, this took me TWO HOURS to make, start to finish. All the veggie prep work was very time consuming. I didn't like the tomatoes, so I'll leave em out next time, and I'll have to agree with a previous reviewer and say that the spices should be doubled. This is a bit on the bland side (to me anyway).  -  04 Aug 2009  (Review from Allrecipes US | Canada)


    I thought this was excellent. Lots of veggies. Loved the spices. I didn't top it with the almonds or orange zest because I didn't have them. I added an extra can of beans. If you use large veggies you won't have much if any liquid, but that's how I like it..  -  21 Jul 2009  (Review from Allrecipes US | Canada)