Tunisian, anyone?

Tuesday, October 26, 2010

I love experimenting with international flavors - so when I can across "25 Minute Tunisian Vegetable Couscous" on AllRecipes.com, I immediately added it to the week's meal plan. 

I made a change to the recipe and made it without the broth and then served it over barley for a more nutritious meal. It has amazing flavor and I know that if it was made by the original recipe the flavors would be absorbed into the couscous and be even more prominent. I really enjoyed making this because the colors were so beautiful and the smell was amazing. It got my husband in the kitchen to see what I was cooking! He loved the final dish, by the way, and commented that he could eat it regularly and not miss the meat.

~Cooking the veggies~

1 Tbs. oilve oil
red onion, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 carrot, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup portabella mushrooms, sliced
4 cups vegetable broth
1/2 teaspoon smoked sweet paprika
1/4 teaspoon ground cardamom (cinnamon can be substituted)
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatos, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese (optional)
1/2 teaspoon paprika (optional)
1 tablespoon finely chopped toasted almonds (optional)

  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, 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. 
  3. Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.   
If you make it and enjoy it please let me know! Also, be sure to comment on the original post at http://allrecipes.com/Recipe/25-Minute-Tunisian-Vegetable-Couscous/Detail.aspx

If  you like the North African style seasoning in this dish and want a non-vegan dish with some of the same flavors - try Mellisa D'Arabian's North African Meatballs. You can find the recipe at http://www.foodnetwork.com/recipes/melissa-darabian/north-african-meatballs-recipe/index.html


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