Vegetable Couscous, Tunisian Style

Vegetable Couscous, Tunisian Style


76 people made this

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!


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 (1)


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

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