Directions:
- Add the first 14 ingredients to a non-reactive saucepan.
- Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
- Add in the bell pepper and cook for 2 more minutes.
- Take pan off of burner and add in the peas.
- Add in couscous; stir.
- Cover and let sit for 10-15 minutes.
- Add in olives; fluff couscous with a fork to mix.
- Season to taste with salt and pepper.
- Spoon onto individual plates; sprinkle with pine nuts and currants.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.78 Kcal (878 kJ) | ||
| Calories from fat | 78.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.75g | 13% | |
|---|---|---|---|
| Sodium | 478.48mg | 20% | |
| Potassium | 412.77mg | 9% | |
| Total Carbs | 28.93g | 10% | |
| Sugars | 12.11g | 48% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 4.19g | 8% | |
| Vitamin C | 46.6mg | 78% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 11mg | 61% | |
| Calcium | 44.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 74.58 Kcal (312 kJ) | ||
| Calories from fat | 28.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 13% | |
|---|---|---|---|
| Sodium | 170.1mg | 20% | |
| Potassium | 146.74mg | 9% | |
| Total Carbs | 10.28g | 10% | |
| Sugars | 4.3g | 48% | |
| Dietary Fiber | 1.33g | 15% | |
| Protein | 1.49g | 8% | |
| Vitamin C | 16.6mg | 78% | |
| Vitamin A | 0.4mg | 39% | |
| Iron | 3.9mg | 61% | |
| Calcium | 15.7mg | 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.
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