Bring the water to a boil in a medium sauce pan.
Stir in 1/4 teaspoon salt and the couscous.
Cover and remove from heat. Let it stand in a warm place.
Heat the oil in a medium skillet over medium-low heat.
Add the onions and bell peppers and saute for 5 minutes or until the onion is translucent.
Increase the heat to medium, stir in the garlic, coriander, cumin, turmeric, cloves, cinnamon, 2 teaspoons of salt and cayenne.
Cook for 2 minutes, stirring constantly.
Stir in the chicken broth and tomatoes and cook for 15 minutes or until the vegetables are very tender.
Add the currants and cook for 3 minutes longer.
Spoon the couscous into a serving bowl. Top with the vegetable mixture.
Per Serving (excluding unknown items): 192 Calories; 4g Fat (20.4% calories from fat); 6g Protein; 32g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 833mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (582g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 34 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 1476.3mg||51 %|
|Potassium 474.7mg||12 %|
|Total Carbohydrate 41.1g||12 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 37.1g|
|Protein 8.3g||12 %|
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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: 229
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