Try this Cranberry Couscous recipe, or contribute your own.
Suggest a better descriptionPeel the onion, cut it lengthwise into 8 wedges, then slice the wedges very thinly crosswise. Heat the olive oil and butter in a large non-stick saute pan and saute the onion, with a little salt, until it is lightly browned. Add the vegetable broth and the dried cranberries and bring the broth to a boil. Lower the heat to a mere simmer, add the couscous, cover the pan, and leave it to simmer for 5 minutes. Remove from the heat and leave covered for another 2-3 minutes, then fluff up the couscous with a fork and serve. Source: "The New Vegetarian Epicure" by Anna Thomas Posted to MM-Recipes Digest V3 #268 Date: Tue, 1 Oct 1996 02:51:03 +0000 From: Linda Place
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 8 | ||
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Calories: 245 | ||
Calories from Fat: 15 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 2.5mg | 1 % | |
Sodium 453.7mg | 16 % | |
Potassium 115.6mg | 3 % | |
Total Carbohydrate 49.5g | 15 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 46.2g | ||
Protein 7.3g | 10 % | |
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: 245
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