Fresh market vegetables, couscous, coriander, lemon, basil, and extra virgin olive oil.
Place the vegetable stock in the microwave oven and heat on High until the temperature reaches about 80-90°C. Pour the hot vegetable stock onto the couscous. Cover with a lid or aluminium foil, and set aside for 10 minutes.
Combine the onions and garlic, zucchini, squash, and red capsicum in a microwave-safe container. Drizzle with olive oil and season with salt and pepper. Mix well and cook on high for 5 minutes or until soft, but not mushy. Stir the vegetable mixture every 1-2 minutes for even cooking.
Add the vegetable mix and cherry tomatoes to the couscous, then season with salt and pepper. Add the smoked paprika powder, cardamom, coriander, mint, roasted almonds, lemon juice, and olive oil. Mix well.
Transfer to a serving dish and garnish with fresh mint leaves.