Directions:
- Preheat oven to 200 degrees C/400 degrees F or Gas mark 6.
- Prepare the peppers by removing the seeds and cutting them into wide strips. Place in a shallow roasting tin with the cherry tomatoes which have been cut in half. Add the olive oil and, with your hands, make sure everything is well coated.
- Roast in the oven for about 30 minutes until the vegetables are just slightly charred.
- Put couscous in a large bown and cover with the hot stock. Stir briefly and leave for about 5 minutes until all the liquid has been absorbed. Fluff up with a fork.
- Add the roasted veggies, the drained rinsed kidney beans and the fresh chopped mint (dried mint doesn't work in this recipe) and mix everything thoroughly. Season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 652.62 Kcal (2732 kJ) | ||
| Calories from fat | 80.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.96g | 14% | |
|---|---|---|---|
| Sodium | 117.49mg | 5% | |
| Potassium | 1732.3mg | 37% | |
| Total Carbs | 112.47g | 37% | |
| Sugars | 6.27g | 25% | |
| Dietary Fiber | 19.37g | 77% | |
| Protein | 31.58g | 63% | |
| Vitamin C | 136mg | 227% | |
| Iron | 8.8mg | 49% | |
| Calcium | 115mg | 12% | |
| Amount Per 100 g | |||
| Calories | 178.79 Kcal (749 kJ) | ||
| Calories from fat | 22.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 14% | |
|---|---|---|---|
| Sodium | 32.19mg | 5% | |
| Potassium | 474.57mg | 37% | |
| Total Carbs | 30.81g | 37% | |
| Sugars | 1.72g | 25% | |
| Dietary Fiber | 5.31g | 77% | |
| Protein | 8.65g | 63% | |
| Vitamin C | 37.2mg | 227% | |
| Iron | 2.4mg | 49% | |
| Calcium | 31.5mg | 12% | |
* 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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