25 Minute Tunisian Vegetable Couscous
Ready in just 25 minutes, this Tunisian Vegetable Couscous is a vibrant, flavor-packed dish that effortlessly blends warm spices with wholesome ingredients. Featuring tender carrots, zucchini, and bell peppers simmered in a fragrant tomato and vegetable broth infused with cumin, coriander, turmeric, and a kick of harissa paste, this recipe is a delightful journey into North African cuisine. Perfectly fluffy couscous serves as the base, soaking up the rich, spiced sauce from the colorful vegetable medley. Topped with fresh parsley, cilantro, and a zesty squeeze of lemon, this vegan and nutrient-rich meal is quick, satisfying, and bursting with bold flavors. Ideal for weeknight dinners, this one-pot wonder is a must-try for anyone looking for an easy, delicious way to explore global flavors!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 minced garlic cloves
- 1 large, diced carrot
- 1 medium, diced zucchini
- 1 large, diced red bell pepper
- 1 15-ounce can, drained and rinsed chickpeas
- 1 14-ounce can crushed tomatoes
- 1.5 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 tablespoon harissa paste
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup couscous
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh cilantro
- 0.5 sliced into wedges for serving lemon
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion and cook for 2-3 minutes until soft and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced carrot, zucchini, and red bell pepper to the skillet. Sauté for 5 minutes until the vegetables start to soften.
Stir in the chickpeas, crushed tomatoes, vegetable broth, ground cumin, ground coriander, ground turmeric, harissa paste, salt, and black pepper.
Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
Meanwhile, prepare the couscous. Place the couscous in a heatproof bowl and pour 1 cup of boiling water over it. Cover tightly with a lid or plate and let it sit for 5 minutes.
Fluff the couscous with a fork and set aside.
Once the vegetable mixture is ready, spoon the couscous onto plates or bowls and top it with the vegetable stew.
Garnish with chopped parsley, cilantro, and a squeeze of lemon juice.
Serve warm with extra lemon wedges on the side.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 11.3 g | 41% | |
| Total Sugars | 14.2 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
