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Spicy Vegetable Couscous

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Submitted by Liser

YIELD

4 servings

PREP

5 min

COOK

15 min

READY

25 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
½ 118
CUP ML YELLOW SUMMER SQUASH
diced *
½ 118
CUP ML ZUCCHINI
diced
½ 118
CUP ML RED ONION
diced
1 1
EACH EACH GARLIC CLOVES
minced
1 237
½ 2.5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML CURRY POWDER
½ 2.5
TEASPOON ML RED PEPPER FLAKES
½ 2.5
TEASPOON ML SALT
1 1
X X BLACK PEPPER
to taste *
3 7.1E+2
CUPS ML COUSCOUS
cooked in chicken broth
¼ 59
CUP ML PARSLEY LEAVES
fresh, chopped

Directions

Heat oil in a large skillet, and sauté squash, zucchini, red onion, and garlic for 5 min.

Stir in garbanzos and spices.

Then gently stir in the cooked couscous.

Cook until hot, about 8 min.

Garnish with parsley before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 637 12% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 495mg 21%
Total Carbohydrate 40g 40%
Dietary Fiber 10g 40%
Sugars g
Protein 41g
Vitamin A 8% Vitamin C 21%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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