INGREDIENTS (Nutrition)
15 ml olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
2 g carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
50 g sliced baby portabella mushrooms
950 ml vegetable broth
1 g smoked sweet paprika
0.5 g ground cardamom
2 g salt
3 g chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
30 g Roma tomatoes, sliced
345 g dry couscous
2 g grated orange zest
5 g grated Parmesan cheese (optional)
1 g paprika (optional)
6 g finely chopped toasted almonds (optional)

DIRECTIONS
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.

Tips: for extra flavour, double the spices