25-minute vegetable Tunisian couscous
Description
Heat oil in a large saucepan over medium heat. Add onion, zucchini, yellow squash, and carrot to the saucepan and cook, stirring, until the onion begins to soften and becomes translucent, about 5 minutes. Add red and yellow peppers and mushrooms, cook for another 3 minutes. The vegetables should still be firm. Pour in vegetable broth, season with paprika, cardamom, salt, and cilantro. Bring the mixture to a boil, then reduce heat to low. Add chickpeas and tomatoes. Slowly pour in the couscous, stirring gently. Immediately cover the saucepan and remove from heat. Let stand, covered, for 5 minutes. Fluff the couscous with a fork. The couscous should absorb about half of the liquid. Serve slightly warmer than room temperature. Garnish with orange zest, grated cheese, paprika, and almonds.