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Nutty Veggi Couscous

 

This is a great accompaniment or serve as a main course with some grilled halloumi cheese.
19

Yield

10

servings

Prep

8

min

Cook

82

min

Ready

16

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

450 grams couscous
450 millilitres vegetable stock
400 grams chickpeas (garbanzo beans)
drained, canned
500 grams apricots
ready-to-eat
125 grams nuts
25 grams butter
1 pinch salt
*
125 grams vegetables
leftover, roughly chopped
1 x black peppercorns
Freshly ground, as needed
*
1 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

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Nutrition Facts

Serving Size 207g (7.3 oz)
Amount per Serving
Calories 34125% of calories 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?

 

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