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 | 265.48 Kcal (1112 kJ) | ||
| Calories from fat | 87.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 15% | |
|---|---|---|---|
| Cholesterol | 11.98mg | 4% | |
| Sodium | 450.09mg | 19% | |
| Potassium | 220.49mg | 5% | |
| Total Carbs | 36.7g | 12% | |
| Sugars | 1.3g | 5% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 8.01g | 16% | |
| Vitamin C | 15mg | 25% | |
| Iron | 1.3mg | 7% | |
| Calcium | 36.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 203.47 Kcal (852 kJ) | ||
| Calories from fat | 66.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.44g | 15% | |
|---|---|---|---|
| Cholesterol | 9.18mg | 4% | |
| Sodium | 344.97mg | 19% | |
| Potassium | 168.99mg | 5% | |
| Total Carbs | 28.13g | 12% | |
| Sugars | 1g | 5% | |
| Dietary Fiber | 2.01g | 11% | |
| Protein | 6.14g | 16% | |
| Vitamin C | 11.5mg | 25% | |
| Iron | 1mg | 7% | |
| Calcium | 28mg | 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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