A lovely, exotic alternative to rice, this recipe works well on its own or as a side dish to acccompany a green salad or a chickn or lamb dish
1. Heat olive oil in a large, lidded pan over a medium heat. Add the garlic, cumin, coriander and paprika and fry over a gentle heat for 1 minute, stirring
2. Add the stock and bring to the boil. Add the salad onions, and then pour in the couscous in a steady stream and give a quick stir.
3. Cover the pan with a tight fitting lid, remove from the heatand set aside for 5 minutes to allow the grains to sewll and absorb the stock.
4. If you are serving this warm, stir in the lemon zest & juice, toasted pine nuts and chillies. Otherwise leave the couscous to cool and chill in the refrigerator for 1 hour, then add the lemon zest & juice, toasted pine nuts and chillies for a delicious cold couscous salad.
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 2 | ||
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Calories: 156 | ||
Calories from Fat: 102 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.4mg | 0 % | |
Potassium 315mg | 8 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 11.9g | ||
Protein 3.3g | 5 % | |
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: 156
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