Heat the oil in a 2-quart saucepan. Add the peppers, scallions, garlic, coriander, turmeric, and cayenne, and saute on medium heat for 3 to 4 minutes, until the tofu is hot or the shrimp are pink. Stir in the stock or water. Add the tofu or shrimp and cook for another 3 to 4 minutes, until the tofu is hot or the shrimp are pink. Stir in the peas and cook for another minute. Mix in the couscous and the margarine or butter. Cover, remove from the heat ad let stand for 5 minutes.
Uncover the pan and using a fork, stir thoroughly to fluff up the couscous and break up any lumps. Add salt and pepper to taste. Serve on a platter, topped with toasted almonds, parsley,and lemon wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (675g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 210 (28%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 1.7mg||1 %|
|Sodium 331.1mg||11 %|
|Potassium 760.5mg||20 %|
|Total Carbohydrate 127g||37 %|
|Dietary Fiber 21.3g||85 %|
|Sugars, other 105.7g|
|Protein 22.4g||32 %|
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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: 744
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