- 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)
- 1 tablespoon finely chopped toasted almonds (optional)
- 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.
- 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.