Directions:
- In a medium saucepan, bring broth, 1 tbsp. butter, the saffron, and 1/4 tsp. salt to a boil over high heat. Stir in couscous. Remove from heat, cover tightly, and let stand 10 minutes.
- Meanwhile, melt remaining 1/2 tbsp. butter in a small frying pan over medium heat. Add carrot and cook, stirring occasionally, until lightly browned in a few places, being careful not to burn carrot, 4 to 6 minutes.
- Stir carrot and almonds into couscous, fluffing with a fork. Season to taste with salt and pepper.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1385.92 Kcal (5803 kJ) | ||
| Calories from fat | 351.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.08g | 60% | |
|---|---|---|---|
| Cholesterol | 45.8mg | 15% | |
| Sodium | 1477.81mg | 62% | |
| Potassium | 1122.09mg | 24% | |
| Total Carbs | 211.15g | 70% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 17.88g | 72% | |
| Protein | 45.62g | 91% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 3.7mg | 21% | |
| Calcium | 196.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 192.18 Kcal (805 kJ) | ||
| Calories from fat | 48.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.42g | 60% | |
|---|---|---|---|
| Cholesterol | 6.35mg | 15% | |
| Sodium | 204.93mg | 62% | |
| Potassium | 155.6mg | 24% | |
| Total Carbs | 29.28g | 70% | |
| Sugars | 0.54g | 16% | |
| Dietary Fiber | 2.48g | 72% | |
| Protein | 6.33g | 91% | |
| Vitamin C | 0.4mg | 5% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 0.5mg | 21% | |
| Calcium | 27.2mg | 20% | |
* 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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