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Ingredients

• 1 tablespoon olive oil
• 1 red onion, chopped
• 1 zucchini, coarsely chopped
• 1 yellow zucchini, coarsely chopped
• 1 carrot, coarsely chopped
• 1 red capsicum, coarsely chopped
• 1 yellow capsicum, coarsely chopped
• 1/2 cup sliced baby portobello mushrooms
• 4 cups (1L) vegetable stock
• 1/2 teaspoon smoked sweet paprika
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh coriander
• 1 (400g) tin chickpeas, drained
• 2 Roma tomatoes, sliced
• 2 cups (380g) dry couscous
• 1 teaspoon grated orange rind
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon paprika
• 1 tablespoon finely chopped toasted almonds

Description

What I Love About This Recipe Is The Practicality: It Is Both Quick To Make And Can Wait For You; There's No Hurry To Serve. It's Also A Satisfying Vegetarian Meal That Even Carnivores Love. I Do Highly Recommend The Garnish, It Can Be Made Very Quickly W

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