| ⅚ cup ⅝ tsp | Vegetable broth, stock | |
| 1⅙ cups | Couscous, dry | |
| 1⅜ cups | Onions, red, raw, chopped | |
| 1 (ea. 0.11 oz) | Garlic, raw | |
| 1⅜ cups | Tomatoes, raw, chopped | |
| ¼ cup 1⅜ tsp | Spearmint, Mint, fresh leaves | |
| ⅜ cup 2 tsp | Parsley, fresh, chopped | |
| 3 tbsp | Olive Oil | |
| 3 tbsp | Vinegar, white wine | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Pepper, black, ground | |
| ¼ tsp | Cinnamon, ground | |
| 35.09 oz | altogether (view nutrition facts) |
Preparation
- Serving size:8.80 oz (calculated)
- Heat the broth and pour it over the couscous. Mix and let sit for 10 minutes. Then loosen it with a fork.
- Finely chop the onions and garlic. Chop the tomatoes, mint and parsley.
- In a pan heat the olive oil and sauté the onions and garlic in it. Deglaze with the vinegar and remove from the heat.
- Add the couscous and the tomatoes to the onions.
- Add salt, pepper and cinnamon to taste.
- Finally, mix in the mint and parsley.
- Enjoy warm or cold. It goes great with beef or lamb or - for a vegeterian alternative - with halloumi.
- Calorie count322 kcal
- % of calories by macros
Fat 31.1 % 100 kcal 10.7 g Net Carbs 55.6 % 179 kcal 43 g Dietary Fiber 3.1 % 10 kcal 4.9 g Protein 10.2 % 33 kcal 8.1 g - Approx. WW SmartPoints™8.4
- Cholesterol 0 mg
- Sodium 449.2 mg
- Fat 10.7 g
- Saturated Fat 1.5 g
- Trans Fat 0 g
- Carbohydrates 48.1 g
- Dietary Fiber 4.9 g
- Total Sugars 4.4 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 8.1 g
- Calcium 58 mg
- Iron 2.1 mg
- Magnesium 42.8 mg
- Potassium 391.8 mg
- Zinc 0.8 mg
- Vitamin A (Retinol Equivalents) 70.8 mcg
- Vitamin B12 0 mcg
- Vitamin C 22.2 mg
- Folate 45.9 mcg
- Folic Acid 0 mcg