Try this Moroccan Couscous recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 375 degrees. Toss the vegetables with a splash of olive oil; spread in a single layer on a foil-lined rimmed baking sheet and season with salt and pepper. Roast for about 30 minutes or until the vegetables are tender but not soft (test with the tip of a paring knife). When the vegetables are done, transfer them to a large bowl; add parsley.
In a small saucepan, bring the chicken stock to boil. Add butter, cumin and saffron, plus a pinch of salt and freshly ground pepper. Allow to steep for 15 minutes. Bring to a boil; stir in couscous and vegetables. Cover pan and take off the heat; let sit for about 5 minutes until the broth is absorbed. Fluff the couscous with a fork. Taste and adjust seasoning. Add scalion.
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Serving Size: 1 Serving (1184g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1819 | ||
Calories from Fat: 510 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.6g | 76 % | |
Saturated Fat 30.9g | 154 % | |
Monounsaturated Fat 17.6g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 122.1mg | 38 % | |
Sodium 1537.4mg | 53 % | |
Potassium 1713.7mg | 45 % | |
Total Carbohydrate 277g | 81 % | |
Dietary Fiber 21.9g | 88 % | |
Sugars, other 255g | ||
Protein 49.7g | 71 % | |
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: 1819
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