- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Serves: 6 people
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Ingredients:
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1 Tbsp
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Olive Oil
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1
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Red Onion Chopped
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1
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Zucchini, coarsely chopped
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1
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yellow Squash, coarsely chopped
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1
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Carrot, coarsely chopped
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1
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Red Bell Pepper, coarsely chopped
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1
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Yellow Bell Pepper, coarsely chopped
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1/2 Cup
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Sliced Baby Portabella Mushrooms
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4 Cups
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Vegetable Broth
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1/2 Tsp
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Smoked Sweet Paprika
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1/4 Tsp
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Ground Cardamom
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1/4 Tsp
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Salt
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1 Tbsp
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Chopped Fresh Cilantro
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1
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(16 Ounce) can chick peas, drained
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2
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Roma Tomatoes, sliced
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2
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Cups dry couscous
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1 Tsp
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Grated Orange Zest
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1 Tbsp
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grated parmesan (optional)
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1/2 Tsp
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Paprika (optional)
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1 Tbsp
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Finely Chopped Toasted Almonds (Optional)
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Directions:
- Heat Oil in large pot over medium low heat
- Place Onion, zucchini, yellow squash, and carrot in pot cook, stirring occasionally, for about five minutes
- Stir in red and yellow peppers and mushrooms cook for 3 more minutes (vegetables should still be firm)
- Pour in vegetable stock and season with smoked sweet paprika, cardamom, salt and cilantro
- Bring mixture to a boil reduce heat to low
- Stir in chickpeas and tomatoes and then slowly pour in couscous
- Cover pot immediately and let sit for 5 minutes
- Couscous should have absorbed half the cooking liquid
- Serve slightly warmer than room temp and garnish with optional items as you desire
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Additional Notes & Special Instructions:
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Source:
Submitted By:
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