25-Minute Tunisian Vegetable Couscous

Ingredients

• 1 cup couscous
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper
• 1 can chickpeas, drained and rinsed
• ½ cup cooked lentils
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 tablespoon tomato paste
• Salt and pepper, to taste

Directions

1. In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, reduce the heat to low, cover and simmer for 10 minutes.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 2 minutes, stirring occasionally.
3. Add the cumin, coriander, paprika and cayenne pepper and cook for 1 minute, stirring constantly.
4. Add the chickpeas, lentils, bell pepper and zucchini and cook for 5 minutes, stirring occasionally.
5. Add the tomato paste and season with salt and pepper. Cook for 2 minutes, stirring frequently.
6. Add the cooked couscous, stir to combine and cook for 1 minute.
7. Serve warm.

Interesting Facts

• Couscous originates from North Africa and is made from semolina flour.
• Couscous is high in fiber and protein and is a great source of vitamins and minerals.
• Tunisian cuisine is influenced by its close proximity to Italy, France, and the Middle East.