The other day, I was sifting around the pantry doing a quick analysis and realized, “It’s been awhile since we’ve had couscous!” Next thing you know, it is on the menu for the following week. That’s how I roll.
The thing with couscous is that it is ridiculously quick and easy to make. There is also something really light and refreshing about it; I think that is why we generally eat it more frequently in warmer temperatures. But towards the end of January, you are needing a bit of summer in your life, even if it is only through a light, fresh lunch.
Original recipe here.
- 1 tablespoon olive oil
- 1 red onion, chopped
- 1 zucchini, coarsely chopped
- 1 yellow squash, coarsely chopped
- 1 carrot, coarsely chopped
- 1 orange bell pepper, coarsely chopped
- 1 yellow bell pepper, coarsely chopped
- 1 cup sliced baby portabella mushrooms
- 4 cups vegetable broth
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh cilantro
- 1 (16 ounce) can chickpeas, drained and rinsed
- 2 Roma tomatoes, sliced into wedges
- 2 cups dry couscous
- 1/4 cup grated orange zest
- 1 tablespoon grated Parmesan cheese (optional)
- 1 tablespoon almond slivers (optional)
- 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, orange zest, 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 most of the cooking liquid.
- Serve at slightly warmer than room temperature. Garnish with grated cheese and almonds.
There was a lot of chopping involved in this recipe.
But I loved all of the veggies that were in the mix.
I added a lot more orange zest than the recipe called for and served the wedges on the side. I didn’t want to waste it!
I think that the recipe could have used more of the spices. I would probably double them all if I were to make this again.
It did come together easily once all of the prep work was completed.
The almond slivers on top were a lovely garnish as well and the added crunch was a nice addition.