Vegetable Couscous Recipe
Recipe By Food & Wine
Learn how to make Vegetable Couscous
4.5
12 Rating -
Rate
Non Vegdiet
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegetable Couscous Recipe
- 0.06 cup Cooking Oil
- 1/4 Large onion, cut into thin slices
- 1 Carrots, cut into thin slices
- 1/4 inch 1 fennel bulb, cored and cut into
- 0.13 inch 1 eggplant, cut into
- 1 Cloves Garlic, Minced
- 1/4 Jalapeno pepper, including seeds and ribs, cut diagonally into thin slices
- 0.06 cup Tomato paste
- 1/2 teaspoon Ground coriander
- 0.38 teaspoon Caraway seeds
- 0.56 teaspoon Salt
- 0.06 teaspoon Fresh Ground Black Pepper
- 1.38 cup Water
- 0.42 cup Drained and rinsed chickpeas
Nutrition
value
value
445
calories per serving
22 g Fat18 g Protein43 g Carbs30 g FiberOther
Current Totals
- Fat22g
- Protein18g
- Carbs43g
- Fiber30g
MacroNutrients
- Carbs43g
- Protein18g
- Fiber30g
Fats
- Fat22g
Vitamins & Minerals
- Calcium241mg
- Iron9mg
- Vitamin A2686mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9239mcg
- Vitamin B120mcg
- Vitamin C20mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium203mg
- Manganese5mg
- Phosphorus285mg
- Selenium37mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine