A perfect summer meal. 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, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

386.5 calories; 13.6 g protein; 72.1 g carbohydrates; 0.7 mg cholesterol; 698.6 mg sodium. Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/04/2009
Tons of veggies. NOT enough spice. Double everything add garlic. Read More
(47)

Most helpful critical review

Rating: 3 stars
08/26/2009
I wish I'd listened to the review that said to double the spices. I was disappointed in this dish it's wonderfully healthy and easy even with all the chopping but it has very little flavor. It makes a LOT so I have some leftovers to tinker with; I'd like to make this work because it's so healthy! Read More
(20)
75 Ratings
  • 5 star values: 28
  • 4 star values: 34
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
08/04/2009
Tons of veggies. NOT enough spice. Double everything add garlic. Read More
(47)
Rating: 4 stars
08/04/2009
Tons of veggies. NOT enough spice. Double everything add garlic. Read More
(47)
Rating: 4 stars
08/05/2009
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). Read More
(42)
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Rating: 5 stars
07/22/2009
I thought this was excellent. Lots of veggies. Loved the spices. I didn't top it with the almonds or orange zest because I didn't have them. I added an extra can of beans. If you use large veggies you won't have much if any liquid but that's how I like it.. Read More
(36)
Rating: 4 stars
08/24/2009
I didn't have the cardamom but I substituted cinnamon and it turned out really great. Made a ton for just me though. Guess I'll be eating it all week:) Read More
(23)
Rating: 5 stars
08/04/2009
We loved it! Since the man in my house can't eat a meal without meat we did start the pot with 1lb of chicken tenderloins in some broth and white wine. It turned out great. Beautiful healthy and tasty! Read More
(22)
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Rating: 4 stars
11/02/2010
Start with a big soup pot (I started with a large frying pan but it was soon overwhelmed). Added 2-3 cloves garlic to the onion stage couple stalks of chopped celery along with the carrot added Garam Marsala instead of Cardamom & tripled all of the spices used diced canned tomatoes & tri-colored couscous stirred in 1 cup raisins (chopped dates would also be good) at the end. Would have taken 25 minutes if I did not have to chop anything; probably closer to 2 hours with the chopping. Makes a lot so it was perfect for the neighborhood party. Read More
(21)
Rating: 3 stars
08/26/2009
I wish I'd listened to the review that said to double the spices. I was disappointed in this dish it's wonderfully healthy and easy even with all the chopping but it has very little flavor. It makes a LOT so I have some leftovers to tinker with; I'd like to make this work because it's so healthy! Read More
(20)
Rating: 4 stars
05/03/2010
I loved all the vegetables in this dish. My biggest complaints are that there is a lot of chopping and I halved this recipe and it still made WAY too much food. Read More
(19)
Rating: 4 stars
01/18/2011
I agree with the other reviews that this needs a bit more spice but overall a very yummy recepie and easy to make. You can add what ever veggies you have on hand but I followed the recepie pretty closely. Would make again and made A LOT! Read More
(15)