Hearty but not heavy, this stew uses lots of summer vegetables available from the farmers' market. It’s a little complicated to put together, but both the vegetable stew and the couscous can be made in advance, even a day ahead, without suffering. (And if you are short on time, you can skip Step 1 — cooking the dried chickpeas — and use 2 cups canned chickpeas instead.) In season, look for other varieties of sweet peppers besides conventional bell peppers, and colorful tomatoes and onions as well. Even though the directions on most packaged couscous claim it can be cooked in less than 10 minutes, taking the time to steam it further makes it lighter and more digestible. Featured in: A Couscous For The (Not Quite) End Of Summer.
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Serving Size: 1 recipe (1381g) | ||
Recipe Makes: 1 | ||
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Calories: 5052 | ||
Calories from Fat: 2668 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 296.4g | 395 % | |
Saturated Fat 52g | 260 % | |
Monounsaturated Fat 196.6g | ||
Polyunsanturated Fat 35.2g | ||
Cholesterol 61mg | 19 % | |
Sodium 473.2mg | 16 % | |
Potassium 3212.7mg | 85 % | |
Total Carbohydrate 503.2g | 148 % | |
Dietary Fiber 65.6g | 262 % | |
Sugars, other 437.6g | ||
Protein 102.9g | 147 % | |
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: 5052
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