Try this Moroccan Vegetable Hotpot with Couscous recipe, or contribute your own.
Suggest a better descriptionPar-boil the potato, parsnip and carrots in a large saucepan for 3-4 minutes. Drain. Heat the oil in a large saucepan and fry all the vegetables with 1 tsp Moroccan Stir-Fry Seasoning for 4-5 minutes. Add the prunes and flour and cook for 1 minute. Mix the tomato puree, vinegar and Worcestershire sauce with the stock and add to the pan. Bring to the boil. Cover and simmer gently for 20 minutes, stirring occasionally. Meanwhile, place the couscous in a bowl. Dissolve the stock cube in 450 ml (3/4 pint) boiling water and pour over the couscous with the remaining 1 tsp Moroccan Stir-Fry Seasoning. Allow to stand for 10 minutes until all the liquid is absorbed. Serve with the Vegetable Hotpot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (67g) | ||
Recipe Makes: 4 servings | ||
|
||
Calories: 26 | ||
Calories from Fat: 9 (35%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 54.1mg | 2 % | |
Potassium 76mg | 2 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.4g | ||
Protein 0.5g | 1 % | |
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: 26
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.