Try this Israeli Couscous with Mint and Lemon recipe, or contribute your own.
Suggest a better description1. Bring a pot of salted water or chicken broth to a boil. Add couscous, and cook until al dente. Drain, and drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
2. Combine couscous and remaining ingredients. Let stand at room temperature for at least 30 minutes before serving.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 305 | ||
Calories from Fat: 278 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 583.7mg | 20 % | |
Potassium 122mg | 3 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 7.3g | ||
Protein 1.2g | 2 % | |
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: 305
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