Couscous garnish

15 min
Suitable for vegans
Temperature: Hot
Cuisine type: Arabic cuisine, Vegan cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Couscous 0.35 kg
Intense olive oil 0.05 l
Vegetable stock 0.5 l
See Recipe
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.15 ud
Parsley 0.001 g
Water 0.5 l
Elaboration
  • Soak the couscous using the same amount of boiling vegetable stock and cover with a lid or cling film to moisten for five minutes.
  • After five minutes, take the lid off and “fluff” the couscous with a fork trying not to squash it.
  • The aim is to make it loose; use olive oil to help the loosening process.
Nutritional information (1 portion)
Energy
358.06
kcal
Carbohydrates
52.72
g
Proteins
9.69
g
Lipids
11.47
g
Sugars 3.14 g
Salt (Sodium) 41.75 mg
Folic acid 8.33 ug
Vitamin C 5.12 g
Vitamin A 136.1 ug
Zinc 0.04 mg
Iron 0.43 mg
Calcium 27.52 mg
Cholesterol 0.05 mg
Polyunsaturated fatty acids 1.07 g
Monounsaturated fatty acids 7.1 g
Saturates 1.95 g
Fiber 2.98 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.