Directions:
- Bring the chicken stock to a boil in a small saucepan and turn off the heat.
- Add the salt, pepper, cumin and saffron threads and allow to steep for at least 15 minutes.
- Meanwhile, heat the olive oil and melt the butter in a saute pan.
- Add the zucchini and cook for 5 minutes, or until lightly browned.
- Bring the chicken stock just back to a boil.
- Place the couscous in a large bowl and add the cooked zucchini.
- Pour the hot chicken stock over them.
- Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes.
- Add the basil and parsley.
- Toss the couscous and herbs with a fork and serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.06 Kcal (771 kJ) | ||
| Calories from fat | 49.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 9% | |
|---|---|---|---|
| Cholesterol | 8.98mg | 3% | |
| Sodium | 337.63mg | 14% | |
| Potassium | 174.55mg | 4% | |
| Total Carbs | 27.59g | 9% | |
| Sugars | 0.98g | 4% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 6.07g | 12% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 1mg | 5% | |
| Calcium | 27.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 187.62 Kcal (786 kJ) | ||
| Calories from fat | 50.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 9% | |
|---|---|---|---|
| Cholesterol | 9.16mg | 3% | |
| Sodium | 344.15mg | 14% | |
| Potassium | 177.92mg | 4% | |
| Total Carbs | 28.12g | 9% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 6.19g | 12% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 1mg | 5% | |
| Calcium | 28.3mg | 3% | |
* 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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