25-Minute Tunisian Vegetable Couscous

Ingredients

• 0.5 cup portabello mushrooms sliced
• 16 ounce garbanzo beans drained canned
• 1  carrots coarsely chopped
• 2 cups couscous dry
• 1 tablespoon cilantro leaves fresh chopped
• 0.3 teaspoon ground cardamom 
• 1 tablespoon olive oil 
• 1 teaspoon orange zest grated
• 1  bell pepper red coarsely chopped
• 1  onion red chopped
• 2  roma tomatoes sliced
• 0.3 teaspoon salt 
• 0.5 teaspoon paprika smoked sweet
• 4 cups vegetable stock 
• 1  bell pepper yellow coarsely chopped
• 1  to 3 sized squashes yellow coarsely chopped
• 1  zucchini coarsely chopped

Equipment

• pot

Directions

1. Heat oil in large pot over medium-low heat.
2. 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.
3. 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.
4. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
5. Serve at slightly warmer than room temperature.
6. Garnish with orange zest and the grated cheese, paprika, and almonds.