Ingredients

  • 4 zucchini (medium)
  • 5 tablespoons olive oil (divided)
  • 2 leeks (white parts and light green sliced thin and thoroughly cleaned)
  • 2 tablespoons butter
  • 8 ounces Israeli couscous (do not substitute regular couscous!)
  • 1 3/4 cups vegetable broth (a clear type, not a thick soup)
  • 1 bay leaf
  • 2 cloves garlic (thinly sliced)
  • 28 ounces crushed tomatoes
  • 1 lemon (Meyer lemon if possible)
  • 1/8 teaspoon chili flakes
  • 1/2 cup breadcrumbs (homemade, toasted in a skillet with butter)
  • 1 handful flat-leaf Italian parsley leaves
  • 1/2 cup feta cheese (crumbled)
Read Directions

NutritionView more

640Calories
Sodium44%DV1050mg
Fat43%DV28g
Protein37%DV19g
Carbs27%DV82g
Fiber48%DV12g

PER SERVING *

Calories640Calories from Fat250
% DAILY VALUE*
Total Fat28g43%
Saturated Fat9g45%
Trans Fat
Cholesterol30mg10%
Sodium1050mg44%
Potassium1380mg39%
Protein19g37%
Calories from Fat250
% DAILY VALUE*
Total Carbohydrate82g27%
Dietary Fiber12g48%
Sugars10g20%
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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