25-Minute Tunisian Vegetable Couscous

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

½ cup sliced baby portabella mushrooms

4 cups vegetable broth

½ teaspoon smoked sweet paprika

¼ teaspoon ground cardamom

¼ 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

½ teaspoon paprika

1 tablespoon finely chopped toasted almonds

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.