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. I do highly recommend the garnish, it can be made very quickly while the couscous is cooking. Enjoy!
1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow zucchini, coarsely chopped
1 carrot, coarsely chopped
1 red capsicum, coarsely chopped
1 yellow capsicum, coarsely chopped
1/2 cup sliced baby portobello mushrooms
4 cups (1 litre) vegetable stock
1/2 teaspoon smoked sweet paprika
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 tablespoon chopped fresh coriander
1 (400g) tin chickpeas, drained
2 Roma tomatoes, sliced
2 cups (380g) dry couscous
1 teaspoon grated orange rind
1 tablespoon grated Parmesan cheese
1/2 teaspoon paprika
1 tablespoon finely chopped toasted almonds
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Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow zucchini 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 capsicums and mushrooms; cook another 3 minutes. Vegetables should still be firm.
Pour in the vegetable stock and season with paprika, cardamom, salt and coriander. 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.
Serve at slightly warmer than room temperature. Garnish with orange rind and the grated cheese, paprika and almonds.