Half Hour Vegetable Couscous

Try this healthy all-vegetable recipe, a delicious Tunisian specialty.


  • 1 tbsp. 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 tsp. smoked sweet paprika
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. salt
  • 1 tsp chopped fresh cilantro
  • 1 (16 ounce) can chickpeas, drained
  • 2 Roma tomatoes, sliced
  • 2 cups dry couscous
  • 1 tsp. grated orange zest
  • 1 tbsp. grated Parmesan cheese (optional)
  • 1/2 tsp. paprika (optional)


  • Start by heating oil with medium-low heat in large pan. 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 peppers and mushrooms; cook additional 3 minutes. Vegetables should remain firm.
  • Pour in vegetable stock. Season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce to low heat. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover immediately and remove from heat. Let stand, covered, for 5 minutes. Fluff with fork. The couscous should have absorbed about 1/2 the liquid.
  • Serve a little warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

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