Directions:
- Using a vegetable peeler, shave zucchini into ribbons; set aside.
- Heat 2 teaspoons oil over medium-high heat in a medium saucepan. Add onion and carrot; sauté 3 minutes. Add broth, 1/2 teaspoon salt, saffron, and 1/8 teaspoon pepper; bring to a boil. Stir in couscous and peas. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Keep warm.
- Heat remaining 4 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini ribbons, and sauté 1 minute or until tender. Stir in remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Serve over couscous mixture. Sprinkle evenly with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.58 Kcal (718 kJ) | ||
| Calories from fat | 33.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 6% | |
|---|---|---|---|
| Sodium | 318.83mg | 13% | |
| Potassium | 625.72mg | 13% | |
| Total Carbs | 27.11g | 9% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 7.87g | 16% | |
| Vitamin C | 41.2mg | 69% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.7mg | 9% | |
| Calcium | 39.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 98.9 Kcal (414 kJ) | ||
| Calories from fat | 19.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 6% | |
|---|---|---|---|
| Sodium | 183.78mg | 13% | |
| Potassium | 360.68mg | 13% | |
| Total Carbs | 15.63g | 9% | |
| Sugars | 0.72g | 5% | |
| Dietary Fiber | 1.93g | 13% | |
| Protein | 4.53g | 16% | |
| Vitamin C | 23.8mg | 69% | |
| Iron | 1mg | 9% | |
| Calcium | 23mg | 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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