Directions:
- In a pot of boiling, salted water, cook the couscous until al dente, 8 to 10 minutes. Drain and rinse with cold water.
- Meanwhile, in a large saucepan, heat 2 tablespoons olive oil over high heat. Add the cucumbers and cook, stirring occasionally, until browned, about 5 minutes. Stir in the tomatoes and paprika. Using a food processor, and working in batches, puree the mixture. Return to the pot and stir in the vegetable broth, couscous and zucchini. For cold soup, refrigerate until chilled.
- In a small bowl, combine the parsley, parmesan, lemon peel and remaining 1/4 cup olive oil. Serve the soup drizzled with the parsley pesto.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.78 Kcal (1561 kJ) | ||
| Calories from fat | 270.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.01g | 46% | |
|---|---|---|---|
| Cholesterol | 12.23mg | 4% | |
| Sodium | 924.29mg | 39% | |
| Potassium | 324.34mg | 7% | |
| Total Carbs | 19.76g | 7% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 3.28g | 13% | |
| Protein | 9.25g | 19% | |
| Vitamin C | 32.6mg | 54% | |
| Iron | 2.5mg | 14% | |
| Calcium | 203.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 114.23 Kcal (478 kJ) | ||
| Calories from fat | 82.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.2g | 46% | |
|---|---|---|---|
| Cholesterol | 3.75mg | 4% | |
| Sodium | 283.23mg | 39% | |
| Potassium | 99.39mg | 7% | |
| Total Carbs | 6.05g | 7% | |
| Sugars | 1.31g | 17% | |
| Dietary Fiber | 1g | 13% | |
| Protein | 2.84g | 19% | |
| Vitamin C | 10mg | 54% | |
| Iron | 0.8mg | 14% | |
| Calcium | 62.2mg | 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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