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Ingredients

• 1 tablespoon olive oil
• 1 red onion, chopped
• 1 zucchini, coarsely chopped
• 1 yellow squash, coarsely chopped
• 1 carrot, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 1 yellow bell pepper, coarsely chopped
• 1/2 cup sliced baby portabella mushrooms
• 4 cups vegetable broth
• 1/2 teaspoon smoked sweet paprika
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh cilantro
• 1 (16 ounce) can chickpeas, drained
• 2 Roma tomatoes, sliced
• 2 cups dry couscous
• 1 teaspoon grated orange zest
• 1 tablespoon grated Parmesan cheese (optional)
• 1/2 teaspoon paprika (optional)
• 1 tablespoon finely chopped toasted almonds (optional)

Description

A Quick, Versatile Way To Prepare Couscous With Summer Vegetables -- Zucchini, Yellow Squash, And Bell Peppers, With Mushrooms And Chickpeas. This Fragrant Dish Is Seasoned With Smoky Paprika, Cardamom, And Orange Zest.

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