Try this Mediterranean Vegetable Couscous recipe, or contribute your own.
Suggest a better descriptionHeat 1 tablespoon oil in pressure cooker. Add garlic; cook over medium-high heat, stirring constantly, until just browned. Add onions and cook, stirring frequently, 1 minute. Add water, fennel bulb or celery and fennel seeds, bell pepper, carrot, mushrooms, zucchini, tomatoes, olives, basil, oregano, salt, cinnamon and pepper. Lock lid in place. Over high heat, bring to high pressure. Lower heat just enough to maintain high pressure and cook 2 minutes. Reduce pressure using quick-release method. Remove lid. Stir in 1 tablespoon vinegar or lemon juice, and couscous. Replace lid; allow to steam 5 minutes until couscous is tender. Add fennel fronds if using, basil, remaining 1 tablespoon oil, and additional vinegar or lemon juice to taste. Stir well. Serves 6. VARIATION: Leftovers are terrific at room temperature when drizzled with olive oil and lemon juice, and garnished with olives. Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on Feb 8, 1995.
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Serving Size: 1 Serving (802g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1348 | ||
Calories from Fat: 24 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2373.2mg | 82 % | |
Potassium 897.4mg | 24 % | |
Total Carbohydrate 279.8g | 82 % | |
Dietary Fiber 21.8g | 87 % | |
Sugars, other 258g | ||
Protein 45.5g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1348
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