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Vegetable Couscous Recipe

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This recipe for Vegetable Couscous is from From Laurel's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 mushrooms
4 cups vegetable broth
1/2 tsp. smoked sweet paprika
1/4 tsp. ground cardamom
1/4 tsp. salt
1 tbsp. chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 roma tomatoes, sliced
2 cups dry couscous
1 tsp. grated orange zest
1 tsp. grated parmesan cheese (optional)
1/2 tsp. paprika (optional)
Directions:
Directions:
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.
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.
Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese and paprika.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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