Vegetable Couscous, Tunisian Style

    25 minutes

    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!

    76 people made this

    Serves: 6 

    • 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

    Preparation:12min  ›  Cook:13min  ›  Ready in:25min 

    1. 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.
    2. 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.
    3. Serve at slightly warmer than room temperature. Garnish with orange rind and the grated cheese, paprika and almonds.

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    Reviews in English (58)


    This was delicious. I ate it on it's own as I am a vegetarian and my husband had it as a side with a pork steak. Delicious no matter how you have it!  -  09 Sep 2010


    Tons of veggies. NOT enough spice. Double everything, add garlic.  -  02 Aug 2009  (Review from Allrecipes USA and Canada)


    I am rating this recipe graciously because to make it to my liking would be easy. However, this took me TWO HOURS to make, start to finish. All the veggie prep work was very time consuming. I didn't like the tomatoes, so I'll leave em out next time, and I'll have to agree with a previous reviewer and say that the spices should be doubled. This is a bit on the bland side (to me anyway).  -  04 Aug 2009  (Review from Allrecipes USA and Canada)