xiaoxl/recipe_data huggingface dataset:
Bondi-Type Chicken Burger


Ingredients:
boneless skinless chicken breasts, habanero peppers, ginger, paprika, garlic cloves, sugar, provolone cheese, romaine lettuce, mayonnaise, flour, sea salt

Directions:
Pound chicken breasts to desired thickness, cut in half if desired for size.
Combine the habanero, lemon juice, ginger, vegetable oil, paprika, garlic, sugar, and chili flakes in a metal mixing bowl. Stir quickly to help combine the lemon juice and vegetable oil.
Pour half the sauce into a separate bowl and set aside.
Marinate the chicken breasts in one bowl of sauce in the refrigerator for 1 hour. Be sure the bowl is covered.
Mix the flour and salt in a bowl. Take out the chicken breasts, allowing any excess to drip before dredging the chicken breasts in the flour mixture.
Heat a medium non-stick pan with some vegetable oil or canola oil. Pan-fry each side until done.
Spread mayonnaise on the hamburger buns. Place lettuce on the bottom part of the bun, place chicken on the lettuce, top with Provolone cheese and spoon some of the reserved chili sauce.
Stuffed Flounder
Category: main-dish
By Therese

Baked flounder with crab stuffing. You may adjust this recipe to fit the size of your flounder.

Ingredients:
⅓ cup butter
½ large onion, minced
1 bunch green onions, chopped
½  green bell pepper, chopped
1 stalk celery, minced
3 cloves garlic, minced
1 pound crabmeat, shredded
¼ teaspoon Cajun seasoning
½ cup dry bread crumbs
salt and pepper to taste
2 tablespoons butter, softened
4 pounds whole flounder - cleaned, rinsed and dried

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil. Heat butter over medium-low heat in a large saucepan.  Stir in onion, green onions, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft. Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper. Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan. Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 394.9
Fat: 15.7 g
Saturated fat: 7.4 g
Carbohydrates: 8.9 g
Sugars: 1.7 g
Dietary fiber: 1.4 g
Protein: 52.3 g
Cholesterol: 174.9 mg
Sodium: 446.1 mg
Jenny Gentile's Pizza Dough


Ingredients:
water, water, olive oil, salt, honey, flour

Directions:
In a cup dissolve 1 pack of yeast in 4 tablespoons of warm (but not hot] water.
Allow to proof (sit] for 10 minutes.
In another cup, mix together 12 tablespoons of cold water, 1 tablespoon of olive oil, 1 teaspoon of salt and 1 tablespoon of honey.
Add the wet ingredients (cold stuff first] to 3 cups of flour and mix (I sometimes use a food processor, but you can use your hands.]  Allow the dough to rise.  Personally, I make the dough the night before I need it, put it in the refrigerator overnight, and let it rise the next day (all day.]  But as long as you let it rise at least 2 hours, it should be OK.
Lemon Squares


Ingredients:
all-purpose flour, all-purpose flour, baking powder, baking soda, salt, sugar, lowfat margarine, canola oil, egg substitute, egg substitute, fresh lemon rind, fresh lemon juice, egg, confectioners' sugar

Directions:
*NOTE:Original recipe used 1 T butter, softened.
**NOTE:Original recipe used 1 T canola oil.
***NOTE:Original recipe used 2 lg egg whites, divided.
Preheat oven to 350 deg F.
Lightly coat an 8 x 12" or 7 x 11" baking pan with cooking spray.
In small bowl, stir together 1 C flour, 1/4 tsp baking powder, baking soda and salt.
In mixing bowl, beat together 1/2 C sugar, lowfat margarine.
(butter], oil, egg white and lemon rind (zest] with electric mixer until smooth.
Stir in dry ingredients until blended and crumbly.
Note: Mine never did get crumbly-- it was a batter.
Press dough in an even layer in baking pan.
Note: I just poured it.
into the baking pan.
Bake the crust 15- 20 min or until it is puffed all.
over and browned around the edges.
Meanwhile, in bowl, combine the remaining 3/4 C sugar, 2 tsp lemon zest, lemon juice, egg, the flour and 1/4 tsp baking powder; whisk until smooth.
Pour evenly over hot crust and bake about 14- 20 min longer, or until set.
Let cool completely in pan on a wire rack.
Cut into squares and dust with.
confectioner's sugar.
Note: I omitted the confectioners sugar.
Swedish Nut Cake


Ingredients:
sugar, eggs, vanilla, baking soda, flour, walnuts, pineapple, cream cheese, butter, vanilla, powdered sugar

Directions:
For Cake, mix the first 7 ingredients together VERY WELL by hand., Bake for 35-45 minutes at 350*., Mix all Frosting ingredients together and spread on cake after it cools.
Zucchini Olive and Cheese Quesadillas


Ingredients:
olive oil, onion, garlic, zucchini, dried oregano, salt, black pepper, flour tortillas, part-skim mozzarella cheese, diced tomato, kalamata olive, feta cheese

Directions:
Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté for 1 minute.
Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.
Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat.
Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla.
Cook for 3 minutes or until lightly browned on bottom.
Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife.
Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta.
Serve warm.
Butternut Squash Sweet Potato Soup
Category: soups-stews-and-chili
By BVDB

Lots of taste and beta carotene!

Ingredients:
¼ cup butter
1  butternut squash - peeled, seeded, and cut into chunks
1  sweet potato, peeled and cut into chunks
1  carrot, peeled and chopped
1 stalk celery, chopped
1  sweet onion, chopped
2 cloves garlic, minced, or more to taste
4 cups chicken stock, or as needed
3 small sweet bell peppers, chopped
salt and ground black pepper to taste

Directions:
Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes. Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and season with salt and black pepper.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 167
Fat: 6.3 g
Saturated fat: 3.8 g
Carbohydrates: 28.2 g
Sugars: 6.6 g
Dietary fiber: 5 g
Protein: 2.9 g
Cholesterol: 15.6 mg
Sodium: 416.3 mg
Easy After Work Chicken Francaise
Category: meat-and-poultry
By GCBENEZRA

This is an easy version of a family favorite in my house.  I make it often after work.  Great served over white rice with a nice vegetable, like haricot vert or salad.

Ingredients:
2 cups all-purpose flour
salt and ground black pepper to taste
1 pound thin-sliced chicken breast cutlets
2  eggs, beaten
½ cup vegetable oil
½ cup butter
¼ cup lemon juice
2 cups chicken broth
2 tablespoons all-purpose flour
4 sprigs fresh parsley
1  lemon, cut into wedges

Directions:
Season 2 cups flour with salt and pepper. Coat chicken cutlets in seasoned flour, shaking off excess, then dip in egg. Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to a plate. Melt butter in the same skillet; cook and stir remaining 2 tablespoons flour in butter for 5 minutes, then add chicken broth and lemon juice. Simmer until thickened, about 10 minutes. Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, about 15 more minutes. Serve chicken with parsley sprigs and lemon wedges.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 860.7
Fat: 55 g
Saturated fat: 20.1 g
Carbohydrates: 54 g
Sugars: 1 g
Dietary fiber: 2.8 g
Protein: 37.4 g
Cholesterol: 219.9 mg
Sodium: 289.4 mg
Incredible  Pimento Cheese


Ingredients:
cheese spread, mild cheddar cheese, sharp cheddar cheese, mayonnaise, diced pimentos, sugar, salt, pepper

Directions:
Process half of all ingredients in a food processor until cheese mixture is blended.
Remove processed cheese mixture to a large bowl.
Repeat procedure with remaining half of all ingredients.
Serve with assorted crackers, or use as a sandwich spread.
Cheese and Oyster Vol-Au-Vents


Ingredients:
cream cheese, cheddar cheese, dried parsley, black pepper

Directions:
Place half a teaspoon of cream cheese into each vol-au-vent shell.
Cut oysters in half (or appropriate size for shells] and place on top of cream cheese.
Combine diced cheddar, parsley, pepper and bread crumbs in a small bowl and mix.
Place a teaspoon of mixture on top of each oyster.
Cook in an oven for 10 minutes at 200 Celsius (400 Fahrenheit].
Allow 5-10 minutes cooling time before serving.
Coconut Macaroons III
Category: desserts
By Kristil Kimbro Lyle

This recipe has won many 1st place ribbons at my state fair. They are very simple to make.

Ingredients:
⅔ cup all-purpose flour
5 ½ cups flaked coconut
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Prep time: 10 mins
Total time: 25 mins
Yields: 1 dozen

Calories: 286.9
Fat: 12.4 g
Saturated fat: 10.8 g
Carbohydrates: 40.7 g
Sugars: 30.3 g
Dietary fiber: 3.5 g
Protein: 4.4 g
Cholesterol: 11.1 mg
Sodium: 186.8 mg
Classic Bellini Cocktail
Category: world-cuisine
By ScandoGirl

The Bellini was created in the late 1930s to early 1940s by Guiseppe Cipriani at the legendary Harry's Bar in Venice, a favorite hangout for expats including Ernest Hemingway, Sinclair Lewis, and Orson Welles. The fruity cocktail owes its name and color to Cipriani's fascination with Giovanni Bellini, a 15th-century Venetian artist. Originally prepared with Prosecco and white peach puree, it's perfectly acceptable to use yellow peach puree or prepared peach nectar and/or peach schnapps. Sip and feel sophisticated!

Ingredients:
2 fluid ounces peach juice
4 fluid ounces chilled sparkling wine
1 tablespoon raspberry juice  (Optional)

Directions:
Pour peach juice into a champagne flute. Slowly pour sparkling wine over peach juice; let sit until liquids have blended, about 1 minute. Pour raspberry juice over champagne mixture.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 136.1
Carbohydrates: 12.9 g
Sugars: 2 g
Dietary fiber: 0.4 g
Protein: 0.3 g
Sodium: 10.7 mg
Oatmeal Chocolate  Coconut Chewy
Category: desserts
By Woody Broadhurst

A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts.  Great with or without nuts and coconut.

Ingredients:
1 cup butter, softened
1 ¼ cups packed brown sugar
½ cup white sugar
2  eggs
2 tablespoons milk
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt  (Optional)
3 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts  (Optional)
1 cup shredded coconut

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed.  Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10 to 12 minutes in the preheated oven for a chewy cookie or  14 minutes for a firmer cookie. Cool for 1 minute on the cookie sheet and then remove to wire rack.   Cool completely and then store in tightly sealed container.

Yields: 5 dozen

Calories: 255.7
Fat: 13.7 g
Saturated fat: 7 g
Carbohydrates: 32.4 g
Sugars: 19.6 g
Dietary fiber: 2.2 g
Protein: 3.5 g
Cholesterol: 28.7 mg
Sodium: 140.9 mg
Sherry Tomato Bisque Secret Recipe


Ingredients:
sour cream, dry sherry, onion

Directions:
"Mix all ingredients together and heat thoroughly over medium heat."
Asiago Baco Buns


Ingredients:
warm water, salt, Splenda sugar substitute, olive oil, white flour, whole wheat flour, vital wheat gluten, fast rising yeast, asiago cheese

Directions:
Add the first eight ingredients in the order listed.
Program bread machine to "Dough" and start it.
At the machines signal for additions put the cheese and Baco's inches.
Let it continue working until the end of the first rise when the machine will stop.
Remove the dough to a lightly floured board and cut it into 6 equal pieces for large sandwich buns and more smaller pieces for smaller or dinner sized buns (or shape and place in a greased 9x5 loaf pan if desired and continue as with buns] .
Place the buns on a cookie sheet and allow to rise in a warm, draft free, place till doubled.
Bake in a 350F oven for 30 mins or till they are a golden brown and have a holloe sound when tapped.
Weeknight Skillet Slaw
Category: salad
By Matt Wencl 

When you get home from work, you hardly want a big production for dinner. That's when this recipe can be your standby. Cook your ground turkey, then add veggies, cole slaw mix, and sauce and in 10 minutes you've got a hearty meal for everyone to enjoy.

Ingredients:
1 tablespoon chipotle hot sauce (such as Cholula®)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 ½ teaspoons minced ginger
1 teaspoon agave syrup
1 tablespoon olive oil
1 tablespoon sesame oil
1 pound ground turkey
½ teaspoon salt
½ tablespoon ground black pepper
1 (8 ounce) package coleslaw mix
½  red bell pepper, diced
2  green onions, chopped, or more to taste
2 cloves garlic, minced
1 tablespoon sesame seeds

Directions:
Mix chipotle hot sauce, rice vinegar, soy sauce, ginger, and agave syrup together in a small bowl to make sauce. Heat olive oil and sesame oil in a wok or large skillet over medium heat. Add ground turkey; cook, stirring to break up clumps, until juices run clear, about 6 minutes. Season with salt and pepper. Transfer to a bowl, reserving juices in the wok. Combine coleslaw mix, red bell pepper, green onions, and garlic in the wok; cook and stir over medium heat until slaw is slightly wilted, 1 to 2 minutes. Add sauce; mix to combine, about 1 minute. Return turkey to the wok and stir until heated through, 2 to 3 minutes. Sprinkle sesame seeds over slaw before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 302.4
Fat: 18 g
Saturated fat: 3.5 g
Carbohydrates: 12.5 g
Sugars: 2.1 g
Dietary fiber: 2 g
Protein: 24.3 g
Cholesterol: 88.2 mg
Sodium: 682.2 mg
Pineapple Grilled Pork Chops
Category: world-cuisine
By jhopkins

These are a delightful and quick meal for the grill. I usually serve with a baked potato, but my daughter loves them with wild rice.

Ingredients:
1 (8 ounce) can pineapple rings, juice drained and reserved
¼ cup brown sugar
¼ cup soy sauce
¼ teaspoon garlic powder
4  pork chops
1 pinch ground black pepper

Directions:
Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

Prep time: 10 mins
Cook time: 15 mins
Total time: 8 hrs 25 mins
Yields: 4 servings

Calories: 391.8
Fat: 12.9 g
Saturated fat: 4.5 g
Carbohydrates: 26 g
Sugars: 23.7 g
Dietary fiber: 0.7 g
Protein: 40.9 g
Cholesterol: 124 mg
Sodium: 999.5 mg
Tomato Zucchini and Cheese Toss


Ingredients:
cherry tomatoes, grape tomatoes, zucchini, monterey jack cheese, sharp white cheddar cheese, sweet onion, fresh basil leaves, dijon-style mustard, sugar

Directions:
Combine dressing, basil, mustard and sugar  in 1-cup glass measure; mix well.
Combine tomatoes, zucchini and cheese (and optional onions] in large bowl.
Pour dressing over salad ingredients; mix well to coat.
Saltfish and Ackee


Ingredients:
salt cod fish, onion, thyme, garlic clove, scotch bonnet peppers, tomatoes, black pepper, salt

Directions:
Soak fish overnight, changing the water several times, or boil it for 30 minutes to an hour in order to reduce the saltiness of the fish. You may take a taste test afterward to make sure the fish is not too salty.
Rinse the fish and flake it into small bites.
Put oil in a frying pan, heat and add onions, thyme, garlic and the scotch bonnet pepper slices (Note: Scotch bonnet peppers are very spicy so you may need to adjust the amount. Also, green scotch bonnets are milder than the red ones]. Stir for 2 minutes.
Add fish and stir for 2 minutes.
Drain ackee, stir into pan taking care not to crush it or break it apart too much.
Stir in tomatoes and cook a little longer till they are soft.
Take a taste test. Sprinkle with pepper and add salt if needed.
Serve alone, or with white rice.
Baby Shrimp Scampi and Angel Hair Pasta (Rachael Ray)


Ingredients:
extra virgin olive oil, butter, shallot, lemon, zest of, baby shrimp, dry vermouth, white wine, grape tomatoes, angel hair pasta, fresh chives

Directions:
Get your pasta water going.
Start the scampi sauce when you drop your pasta into boiling water to cook.
Heat a large skillet over medium high heat.
Add extra-virgin olive oil and melt the
butter into it.
Add shallots and cook a minute or 2, stirring constantly.
Add lemon zest and shrimp and heat shrimp through, another minute or two.
Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through.
Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp.
Season liberally with salt and pepper and serve with chives to garnish.
Baked Potato Casserole


Ingredients:
potatoes, sour cream, cheddar cheese, butter, margarine

Directions:
Put shredded potatoes in baking pan., Mix sour cream with soup, pour on top of potatoes., Arrange cheese over., Dot with the butter., Layer the crushed chips evenly over all., Bake at 350F degrees for 55 minutes.
Punjabi Lamb in Spinach and Tomatoes


Ingredients:
garlic, fresh green chilies, fresh ginger, ground cumin, stewing lamb, ghee, onions, bay leaves, cloves, cinnamon stick, ground coriander, ground cumin, spinach, chopped tomatoes, tomato paste

Directions:
Blend or process garlic, chillies, ginger, cumin and oil until smooth.
Spread chilli mixture all ove the lamb, cover, refrigerate 3 hours or overnight.
Best if left overnight.
Heat ghee in a large pan, cook onions, stirring, until browned lightly.
Add bay leaves and spices, cook, stirring, until fragrant.
Add lamb, cook stirring, until lamb is just browned.
Boil, steam or microwave spinach until just wilted, drain.
Blend or process spinach, undrained chopped tomatoes and paste until pureed, add to lamb mixture.
Simmer, covere, for 1 1/4 hours.
Remove cover and simmer 30 minutes or until lamb is tender and sauce is thickened.
Buttermilk French Toast With Homemade Cinnamon - Raisin Bread


Ingredients:
Sister's Sweet Cinnamon - Swirl Bread, vanilla extract, cinnamon, brown sugar, low-fat buttermilk, 1% low-fat milk, eggs, salted butter

Directions:
On the lowest setting of your toaster, toast the slices of bread until just slightly "blonde" in colour and dry on the surface. Set aside.
In a shallow dish, whisk together the vanilla, cinnamon and brown sugar to evenly distribute the cinnamon.
Add the buttermilk and eggs and whisk to combine.
Place a large frying pan (we use non-stick but cast iron would be awesome] over medium heat and add 1 tbsp of the butter.
Two slices at a time, dip the toasted bread into the egg mixture and allow them to soak about 30 seconds on each side.
When the pan is hot, add the soaked slices and cook for 5 minutes per side.
Repeat with remaining bread, egg mixture and butter.
Crispy-Skinned Chicken a L'orange


Ingredients:
chicken breast halves, honey

Directions:
Preheat the oven to 375 degrees F.
Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.
Pan Fried Whiting Fish


Ingredients:
whiting fish fillets, eggs, panko breadcrumbs, onion powder, garlic powder, dried parsley, white pepper, salted butter, extra virgin olive oil

Directions:
In shallow dish mix panko bread crumbs and seasonings together. In other shallow dish whisk eggs and Crystal hot sauce. Dip fish in eggs turning fish over and over 3 times. Then dip fish in panko bread crumbs turning twice and patting the bread crumbs into each fillet. Sit on a plate. Once all fish are breaded cover with plastic wrap and place in refrigerator for 15 minutes.
Heat oil/butter over high heat until bubbling (approx 1 1/2 - 2 minutes]. Add half the fillets and turn to medium high heat. Cook fish 3 1/2 - 4 minutes per side making sure it turns a nice golden brown color.
Remove from pan and place on paper towel covered plate to drain. Serve with condiment of your choice. We prefer my Sweet Dilly Tartar Sauce recipe # 516674.
25-Minute Tunisian Vegetable Couscous


Ingredients:
olive oil, red onion, zucchini, carrot, red bell pepper, yellow bell pepper, baby portabella mushrooms, vegetable broth, sweet paprika, ground cardamom, salt, fresh cilantro, chickpeas, roma tomatoes, couscous, orange zest, parmesan cheese, paprika

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.