Couscous

Sobre Dulce y Salado
Reviews(1)
Couscous
173
10
930
40

Description

An equally tasty alternative to rice or pasta, couscous traces its origins back to Northern Africa. This recipe for baked vegetarian Couscous is simply packed with yummy flavors. Sauteed eggplant, red peppers, zucchini and toasted almonds sit between layers of fluffy couscous. Drizzled with olive oil and sprinkled with ample feta cheese, this couscous casserole is then baked for a delicious vegetarian entree your tastebuds will love. Parmesan can be substituted for the feta cheese.

Ingredients

450 milliliters vegetable broth
250 grams couscous
1 zucchini (chopped)
1 eggplant (diced and salted)
salt and ground black pepper
1 red bell pepper (diced)
20 grams almonds (blanched and toasted)
parsley
olive oil
150 grams feta cheese (crumbled)

Directions

1Preheat the oven to 200 Celsius.
2Heat the broth and pour over the couscous. Set aside until the couscous is cooked. Fluff with a fork.
3Saute the zucchini, eggplant, and pepper in a little olive oil. Season with parsley, salt, and pepper.
4Grease a baking dish. Place half the couscous into the baking dish. Top with the vegetables, almonds, and the other half of the couscous.
5Sprinkle with feta cheese and drizzle oil.
6Bake for 20-25 minutes.
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NutritionView more

930Calories
Sodium73%DV1760mg
Fat49%DV32g
Protein65%DV33g
Carbs42%DV127g
Fiber72%DV18g

PER SERVING *

Calories930Calories from Fat290
% DAILY VALUE*
Total Fat32g49%
Saturated Fat13g65%
Trans Fat
Cholesterol65mg22%
Sodium1760mg73%
Potassium1360mg39%
Protein33g65%
Calories from Fat290
% DAILY VALUE*
Total Carbohydrate127g42%
Dietary Fiber18g72%
Sugars16g32%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.