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Ingredients

1 tablespoon olive oil

1 red onion, chopped

1 zucchini, coarsely chopped

1 yellow squash, coarsely chopped

1 carrot, coarsely chopped

1 red bell pepper, coarsely chopped

1 yellow bell pepper, coarsely chopped

1/2 cup sliced baby portabella mushrooms

4 cups vegetable broth

1/2 teaspoon smoked sweet paprika

1/4 teaspoon ground cardamom

1/4 teaspoon salt

1 tablespoon chopped fresh cilantro

1 (16 ounce) can chickpeas, drained

2 Roma tomatoes, sliced

2 cups dry couscous

1 teaspoon grated orange zest

1 tablespoon grated Parmesan cheese (optional)

1/2 teaspoon paprika (optional)

Directions

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. 


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