Directions:
- Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups Simple Vegetable Stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
- Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.7 Kcal (757 kJ) | ||
| Calories from fat | 16.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 3% | |
|---|---|---|---|
| Sodium | 502.43mg | 21% | |
| Potassium | 311.14mg | 7% | |
| Total Carbs | 35.78g | 12% | |
| Sugars | 4.65g | 19% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 5.63g | 11% | |
| Vitamin C | 19.1mg | 32% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.3mg | 7% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 78.48 Kcal (329 kJ) | ||
| Calories from fat | 7.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.81g | 3% | |
|---|---|---|---|
| Sodium | 218.22mg | 21% | |
| Potassium | 135.14mg | 7% | |
| Total Carbs | 15.54g | 12% | |
| Sugars | 2.02g | 19% | |
| Dietary Fiber | 1.64g | 15% | |
| Protein | 2.45g | 11% | |
| Vitamin C | 8.3mg | 32% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.6mg | 7% | |
| Calcium | 20.3mg | 5% | |
* 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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