Try this Israeli Couscous with Vegetables recipe, or contribute your own.
Suggest a better descriptionIn a large skillet, heat oil over medium-high heat. Add celery, garlic, onion, red pepper, and squash. Saute, stirring continually, until onions are translucent, about 5 minutes. Add vegetable stock, salt, turmeric, and cumin, and continue cooking, stirring often, for about 15 minutes. In a medium skillet, toast couscous over medium-high heat, stirring often, for 3 to 5 minutes. Add water and simmer for 10 to 15 minutes, stirring occasionally, until water is absorbed and couscous is tender. Add carrots, zucchini, and raisins to simmering vegetable mixture and cook until carrots are tender, about 10 minutes. Sprinkle with sunflower kernels and serve with couscous. By "Karen C. Greenlee"
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 6 | ||
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Calories: 429 | ||
Calories from Fat: 45 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 538.9mg | 19 % | |
Potassium 840.4mg | 22 % | |
Total Carbohydrate 87.6g | 26 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 79.7g | ||
Protein 11.7g | 17 % | |
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: 429
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