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Couscous with Vegetables Recipe

Couscous with Vegetables Recipe

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Ingredients:

Serving

Directions:

Soak the couscous in cold water for 10 minutes to loosen the grains. Then steam over a saucepan of boiling water or stock for a further 5 minutes. This prevents the couscous from getting sticky and lumpy.
Meanwhile burn the outside of the pepper over a naked gas flame. When the skin is black place pepper into plastic bag and seal. Rub from the outside to remove all the pepper skin.
Roast the aubergine and zucchini in a preheated 220 degrees F oven.
When all vegetables are ready finely chop them up and mix into the couscous. Add salt, tumeric, cumin, and black pepper, to taste. Steam for a further 5 minutes. Garnish with sliced tomatoes and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	367.54 Kcal (1539 kJ)
Calories from fat	7.65 Kcal
		% Daily Value*
Total Fat	0.85g	1%
Sodium	14.11mg	1%
Potassium	581.73mg	12%
Total Carbs	76.18g	25%
Sugars	7.15g	29%
Dietary Fiber	8.86g	35%
Protein	13.04g	26%
Vitamin C	60.5mg	101%
Iron	0.9mg	5%
Calcium	37.5mg	4%

Amount Per 100 g
Calories	133.39 Kcal (558 kJ)
Calories from fat	2.78 Kcal
		% Daily Value*
Total Fat	0.31g	1%
Sodium	5.12mg	1%
Potassium	211.12mg	12%
Total Carbs	27.65g	25%
Sugars	2.59g	29%
Dietary Fiber	3.21g	35%
Protein	4.73g	26%
Vitamin C	21.9mg	101%
Iron	0.3mg	5%
Calcium	13.6mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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