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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

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

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.

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