Directions:
- Sautè the zucchini, sweet potato, and garlic in the oil until partially cooked, about 5 minutes.
- Use water as necessary to keep the vegetables from sticking.
- Drain and rinse the chick peas.
- Add the spices, chick peas, and peppers to the pan.
- Cover and cook for about 5 minutes.
- Meanwhile, place the couscous and raisins in another saucepan.
- Add enough water so that the couscous is covered by about 1/2 inch.
- Bring the mixture to a boil, then cover tightly, remove from the heat, and let set at least 10 minutes.
- Remove the cover from the pepper/chick pea mixture, stir, and cook a few minutes longer to heat thoroughly and thicken.
- Serve the bean-pepper stew over the couscous.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.82 Kcal (2063 kJ) | ||
| Calories from fat | 46.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.2g | 8% | |
|---|---|---|---|
| Sodium | 186.35mg | 8% | |
| Potassium | 593.38mg | 13% | |
| Total Carbs | 97.57g | 33% | |
| Sugars | 4.37g | 17% | |
| Dietary Fiber | 8.7g | 35% | |
| Protein | 14.4g | 29% | |
| Vitamin C | 62.4mg | 104% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 27.9mg | 155% | |
| Calcium | 55.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 201.44 Kcal (843 kJ) | ||
| Calories from fat | 19.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 8% | |
|---|---|---|---|
| Sodium | 76.17mg | 8% | |
| Potassium | 242.54mg | 13% | |
| Total Carbs | 39.88g | 33% | |
| Sugars | 1.79g | 17% | |
| Dietary Fiber | 3.55g | 35% | |
| Protein | 5.88g | 29% | |
| Vitamin C | 25.5mg | 104% | |
| Vitamin A | 0.7mg | 60% | |
| Iron | 11.4mg | 155% | |
| Calcium | 22.6mg | 6% | |
* 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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