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Nutty Veggi Couscous

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Submitted by happyzhangbo

This is a great accompaniment or serve as a main course with some grilled halloumi cheese.

YIELD

10 servings

PREP

8 min

COOK

82 min

READY

16 min

Ingredients

450 450
GRAMS GRAMS COUSCOUS
450 450
MILLILITRES MILLILITRES VEGETABLE STOCK
400 400
GRAMS GRAMS CHICKPEAS (GARBANZO BEANS)
drained, canned
500 500
GRAMS GRAMS APRICOTS
ready-to-eat
125 125
GRAMS GRAMS NUTS
25 25
GRAMS GRAMS BUTTER
1 1
PINCH PINCH SALT *
125 125
GRAMS GRAMS VEGETABLES
leftover, roughly chopped
1 1
X X BLACK PEPPERCORNS
Freshly ground, as needed *
1 1
X X HERBS
chopped, such as coriander, parsley or mint *

Directions

Place the couscous in a bowl with 200ml hot stock.

Leave for 5 minutes and break up the lumps with a fork.

Add the remaining hot stock, chickpeas, chopped apricots and nuts.

Melt the butter in a frying pan and stir-fry the vegetables until piping hot.

Add to the couscous and season well; add the herbs just before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 207g (7.3 oz)
Amount per Serving
Calories 341 25% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 228mg 9%
Total Carbohydrate 18g 18%
Dietary Fiber 7g 27%
Sugars g
Protein 22g
Vitamin A 31% Vitamin C 12%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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