Try this Vegetable Studded Couscous recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, toss together the couscous, onion, celery, red and yellow peppers, zucchini, currants and parsley. In a small saucepan, bring the vegetable stock to a boil. Pour the stock over the couscous, tossing with a spatula to evenly combine. Cover and let stand until the liquid is absorbed, about 10 minutes. Season with salt and pepper; serve warm or at room temperature. Per serving: 280 Calories; 2g Fat (7% calories from fat); 9g Protein; 56g Carbohydrate; 1mg Cholesterol; 703mg Sodium Recipe by: Food and Wine, February 1997
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 6 servings | ||
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Calories: 238 | ||
Calories from Fat: 3 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 423.7mg | 15 % | |
Potassium 164.3mg | 4 % | |
Total Carbohydrate 50.5g | 15 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 47.2g | ||
Protein 7.5g | 11 % | |
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: 238
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