Sweet and spicy
Halve, peel and seed squash. Cut into 1"chunks. Heat oil, add onions, cook 5 min. Add garlic, cayenne, cinnamon, nutmeg and 1/2 t. cumin. Cook 1 min. Stir in squash, tomatoes, raisins, broth, chickpeas and 1 1/2 t. salt. Bring to boil, reduce heat, cover and simmer 10 min. Uncover and cook 15-20 min. Meanwhile, in medium saucepan, bring 1 1/2 c. water and remaining cumin and salt to boil. Stir in couscous. Cover and remove from heat. Let stand 5 min.
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 8 | ||
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Calories: 343 | ||
Calories from Fat: 21 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 186mg | 6 % | |
Potassium 771.7mg | 20 % | |
Total Carbohydrate 73.2g | 22 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 64.9g | ||
Protein 10.4g | 15 % | |
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: 343
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