Directions:
- Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
- Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
- Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.03 Kcal (1646 kJ) | ||
| Calories from fat | 66.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 11% | |
|---|---|---|---|
| Cholesterol | 2.37mg | 1% | |
| Sodium | 983.18mg | 41% | |
| Potassium | 567.01mg | 12% | |
| Total Carbs | 70.01g | 23% | |
| Sugars | 6.96g | 28% | |
| Dietary Fiber | 6.33g | 25% | |
| Protein | 12.5g | 25% | |
| Vitamin C | 48.6mg | 81% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 19.2mg | 107% | |
| Calcium | 65.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 115.71 Kcal (484 kJ) | ||
| Calories from fat | 19.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 11% | |
|---|---|---|---|
| Cholesterol | 0.7mg | 1% | |
| Sodium | 289.45mg | 41% | |
| Potassium | 166.93mg | 12% | |
| Total Carbs | 20.61g | 23% | |
| Sugars | 2.05g | 28% | |
| Dietary Fiber | 1.86g | 25% | |
| Protein | 3.68g | 25% | |
| Vitamin C | 14.3mg | 81% | |
| Vitamin A | 0.3mg | 37% | |
| Iron | 5.7mg | 107% | |
| Calcium | 19.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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