Tunisian Couscous

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.

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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.

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Tunisian Couscous

Original recipe here.

Ingredients
  • 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)
Directions
  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.
  2. 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.
  3. Serve at slightly warmer than room temperature. Garnish with grated cheese and almonds.

There was a lot of chopping involved in this recipe.

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But I loved all of the veggies that were in the mix.

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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!

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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.

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It did come together easily once all of the prep work was completed.

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The almond slivers on top were a lovely garnish as well and the added crunch was a nice addition.

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16 Responses

  1. While I was deployed to Tunisia, I had their cous cous. They put everything in it, including chicken and lamb. The cous cous I had was made with harissa, I’ve been longing to try it ever since then!

  2. Lovely photos! If one doesnt have couscous, what can be used – semolina or quinoa?

  3. Looks delicious! I love the North African combination of citrus and spices…Theresa

  4. sounds and looks delicious! Also sounds and looks like A LOT of work. Whats the nutrition on this…if you know?

    • It’s ~300 cal p serving when divided into six. I think we divided it into 5 though? It’s a massive serving but it would make a good side dish as well.

  5. This sounds yummy ! great dish …

  6. wow, it looks great. Couscous is so versatile and nice; we prepare it a lot, especially when we cook in the tajine.

  7. These dish looks so delicious. The orange zest must give couscous a totally different taste and smell. Thanks for sharing.

  8. i really love couscous , my mum normally cook it simple just with butter, and even it s so delicious..
    this look so colorful and mothwatering..

  9. Looks good! I love couscous. If you do end up having to go gluten free Lundberg makes brown rice couscous and you really can’t tell the difference!

  10. Yum! Great recipe and great pictures…thanks for sharing!

  11. Great recipe! I love all the colors.

  12. What a breeze of freshness is rising from your wonderfully colorful plate of pure deliciousness! I want the winter to be over already!!!

  13. that recipe looks delicious, I may add it to my menu next week

  14. […] Tunisian Couscous « Leftovers For Lunch. categorized as: dinner tagged in: almonds, cadamom, carrots, chickpeas, cilantro, couscous, […]

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