This recipe will leave your taste buds satisfied.<\/p>\n
You will need:<\/b> What to do:<\/b>
\n* One tablespoon olive oil.
\n* One red onion, chopped.
\n* One zucchini, coarsely chopped.
\n* One yellow squash, coarsely chopped.
\n* One carrot, coarsely chopped.
\n* One red bell pepper, coarsely chopped.
\n* One yellow pepper, coarsely chopped.
\n* Half cup sliced mushrooms.
\n* Four cups vegetable stock.
\n* Half a teaspoon paprika.
\n* Quarter teaspoon ground cardamom.
\n* Quarter teaspoon salt.
\n* One tablespoon chopped fresh cilantro.
\n* One can chickpeas, drained.
\n* Two tomatoes, sliced.
\n* Two cups dry couscous.
\n* One teaspoon grated orange zest.
\n* One tablespoon grated Parmesan cheese.
\n* One tablespoon finely chopped toasted almonds.<\/p>
\nHeat 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 five minutes. Stir in the red and yellow peppers and mushrooms; cook another three minutes.
\nPour 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.
\nLet stand, covered, for five minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
\nServe at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, and almonds.<\/p>\n