25-Minute Tunisian Vegetable Couscous

A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you; there’s no hurry to serve. It’s also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!

INGRIDIENT

1 tablespoon 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

½ cup sliced baby portabella mushrooms

4 cups vegetable broth

½ teaspoon smoked sweet paprika (Optional)

¼ teaspoon ground cardamom

¼ teaspoon salt

1 tablespoon chopped fresh cilantro

1 (16 ounce) can chickpeas, drained

2 Roma tomatoes, sliced

2 cups dry couscous

1 teaspoon grated orange zest

1 tablespoon grated Parmesan cheese (Optional)

½ teaspoon paprika (Optional)

1 tablespoon finely chopped toasted almonds (Optional)

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

NUTRITION FACT

Per Serving: 387 calories; protein 13.6g; carbohydrates 72.1g; fat 4.9g; cholesterol 0.7mg; sodium 698.6mg.

Depriving yourself can lead to overeating , late-night snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on 2.00 AM snacking and got eat , it is much necessary to include some fun foods (or what one may perceive as unnecessary ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, perhaps we really will the burger and should have just enjoyed it in the first place."

When it comes to dinner , overeating or eating too much of the wrong kinds of food can lead to trouble on sleeping. On the other side, a daylight food that is less than satiating not make leave you wanting more and resulting in reaching for an eat bad food late-night snack even closer to bedtime .

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