For an extra layer of flavor, try grilling the vegetables before adding them to the pot. Feel free to substitute other vegetables based on your preference or what you have on hand. Eggplant, spinach, or kale would all work well. If you prefer a richer flavor, you can use chicken broth instead of vegetable broth. To toast the almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown. This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
25-Minute Tunisian Vegetable Couscous
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PREP TIME12 mins
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COOK TIME13 mins
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TOTAL TIME25 mins
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SERVING6 People
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VIEWS226
Embrace the vibrant flavors of the Mediterranean with this quick and versatile couscous dish. Perfect for a light lunch or a satisfying vegetarian dinner, it's designed to be enjoyed at your own pace, making it ideal for busy weeknights or relaxed weekend gatherings. Customize it with your favorite vegetables or add a protein of your choice for a heartier meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate72 g
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Cholesterol1 mg
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Fiber9 g
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Protein14 g
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Saturated Fat1 g
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Sodium699 mg
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Sugar5 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Heat olive oil in a large pot over medium-low heat. Add the chopped red onion, zucchini, yellow squash, and carrot. Cook, stirring occasionally, until the onions begin to soften and become translucent, about 5 minutes.
02 Step
Recipe View 3 mins Stir in the chopped red and yellow bell peppers and sliced baby portabella mushrooms. Continue to cook for another 3 minutes. The vegetables should still retain some firmness.
03 Step
Recipe View 1 mins Pour in the vegetable broth and season with smoked sweet paprika, ground cardamom, salt, and chopped fresh cilantro. Bring the mixture to a boil, then reduce the heat to low.
04 Step
Recipe View 5 mins Stir in the drained chickpeas and sliced Roma tomatoes. Slowly pour in the dry couscous, stirring gently to combine. Cover the pot immediately and remove it from the heat.
05 Step
Recipe View 1 mins Let the pot stand, covered, for 5 minutes to allow the couscous to absorb the liquid. Fluff the couscous with a fork. The couscous should have absorbed about half of the cooking liquid.
06 Step
Recipe View Serve the couscous at slightly warmer than room temperature. Garnish with grated orange zest, grated Parmesan cheese, paprika, and toasted almonds before serving.
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Shyann Bechtelar
Jun 18, 2025I added some roasted chicken and it was a complete meal!
Abel Willms
Dec 27, 2024I love how versatile this dish is. I've made it with different vegetables and it always turns out great.
Hans Champlin
Jul 5, 2024This recipe is a lifesaver on busy weeknights! It's quick, easy, and delicious.
Gloria Hessel
Dec 11, 2023My family loved this! Even my picky eaters enjoyed it.
Lorine Sanford
Oct 7, 2023The orange zest and almonds add a wonderful touch of freshness and crunch.