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Red Peppers Stuffed with Veggies and Couscous
KITCHENAID21Ingredients
55Minutes
260Calories
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Ingredients
US|METRIC
8 SERVINGS
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Directions
- Heat a medium-size sauté pan on medium-high heat. Add a thin layer of oil. Add red onion and cook 1 minute. Add mushrooms and cook another 2 minutes. Season with salt and pepper. Add the asparagus, tomatoes and green olives; stir to combine and cook 2 minutes. Season with salt and pepper. Remove pan from heat and transfer vegetables to a plate.
- Whisk together all the dressing ingredients except the olive oil. Slowly pour the olive oil into the mixed ingredients while whisking quickly to combine. Taste for seasoning.
- Whisk together the vegetable stock, lemon juice, cumin, garlic powder, salt and pepper. Pour into a medium-sized saucepan and bring contents to a boil. Add the couscous to the boiling stock and bring it back to a boil. Immediately once it comes to a boil, turn off the heat and place lid on saucepan. Let the couscous absorb the liquid for 15 minutes.
NutritionView More
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260Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories260Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium560mg23% |
Potassium380mg11% |
Protein5g10% |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber5g20% |
Sugars14g28% |
Vitamin A45% |
Vitamin C150% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.