Directions:
- Preheat oven to 425 degrees.
- Mix prepared vegetables with olive oil, salt and pepper and place on a cookie sheet, spreading evenly.
- Roast vegetables for up to 30 minutes, checking often to prevent burning.
- While vegetables are cooking prepare couscous.
- Heat the chicken broth in a saucepan with a tight fitting lid.
- When broth boils add the couscous, boil one minute, cover with lid and remove from the heat.
- Let stand 5 minutes, then fluff with a fork.
- Add remaining ingredients, and the roasted vegetables when they are golden brown on the edges.
- Mix all the ingredients with the couscous and shake hot sauce to your taste and mix to blend.
- Serves 6 to 8.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 760.97 Kcal (3186 kJ) | ||
| Calories from fat | 494.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.97g | 85% | |
|---|---|---|---|
| Cholesterol | 108.44mg | 36% | |
| Sodium | 507.6mg | 21% | |
| Potassium | 234.72mg | 5% | |
| Total Carbs | 42.79g | 14% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 24.41g | 49% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 1mg | 5% | |
| Calcium | 78.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 377 Kcal (1578 kJ) | ||
| Calories from fat | 245.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.23g | 85% | |
|---|---|---|---|
| Cholesterol | 53.72mg | 36% | |
| Sodium | 251.48mg | 21% | |
| Potassium | 116.28mg | 5% | |
| Total Carbs | 21.2g | 14% | |
| Sugars | 0.62g | 5% | |
| Dietary Fiber | 1.49g | 12% | |
| Protein | 12.09g | 49% | |
| Vitamin C | 5.9mg | 20% | |
| Iron | 0.5mg | 5% | |
| Calcium | 39mg | 8% | |
* 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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