Couscous With Vegetables

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Couscous With Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
323
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie323 cal.(15 %)
Protein9.63 g(10 %)
Fat11.8 g(10 %)
Carbohydrates45.2 g(30 %)
Sugar added0 g(0 %)
Roughage4.78 g(16 %)
Vitamin A1,166.81 mg(145,851 %)
Vitamin D0 μg(0 %)
Vitamin E0.28 mg(2 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.05 mg(5 %)
Niacin2.05 mg(17 %)
Vitamin B₆0.15 mg(11 %)
Folate62.27 μg(21 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.03 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C43.91 mg(46 %)
Potassium319.42 mg(8 %)
Calcium81.33 mg(8 %)
Magnesium30.27 mg(10 %)
Iron2.05 mg(14 %)
Zinc0.64 mg(8 %)
Saturated fatty acids7 g
Cholesterol30.61 mg

Ingredients

for
4
For the couscous
400 grams Couscous
400 milliliters water
salt
For the vegetables
6 Okra
3 carrots
2 Turnip
100 grams chickpeas
100 grams thin green Beans (preferably Kenyan beans)
4 sprigs fresh cilantro
2 garlic cloves
1 dried chili pepper
3 Tbsps clarified butter
250 milliliters Vegetable broth
salt
freshly ground peppers
Harissa
How healthy are the main ingredients?
chickpeassaltcarrotTurnipgarlic clove

Preparation steps

1.

For the couscous, pour boiling salted water over the couscous and let soak for 5 minutes. Fluff couscous with a fork and keep warm.

2.

For the vegetables, rinse okra and cut into small pieces.

3.

Peel carrots, cut into quarters lengthwise and cut into eighths. Cut into slices or cubes.

4.

Rinse turnips and cut into large cubes.

5.

Rinse beans, trim ends and if necessary, cut in half.

6.

Peel garlic and chop finely. Crush chile pepper in a mortar.

7.

Heat the clarified butter in a large pan. Add carrots, beans, okra and turnips and cook 7-8 minutes. Add garlic and chile pepper and cook briefly. Pour in vegetable broth, stir in chickpeas, cover and simmer for another 5 minutes. Season with salt and pepper.

8.

Distribute couscous on plates. Arrange the vegetables on top and serve garnished with harissa.

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