15 min
Cuisine type: Arabic cuisine
Temperature: Hot
Allergens
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Couscous 0.35 kg
Onion 0.1 kg
Carrot 0.05 kg
Green leek 0.15 ud
Parsley 0.001 g
Water 0.5 l
Elaboration
  • Soak the couscous using the same amount of boiling vegetable stock and cover with a lid or cling film to moisten for five minutes.
  • After five minutes, take the lid off and “fluff” the couscous with a fork trying not to squash it.
  • The aim is to make it loose; use olive oil to help the loosening process.
Nutritional information (1 portion)
Fiber 4.39 g
Saturates 1.93 g
Monounsaturated fatty acids 7.1 g
Polyunsaturated fatty acids 1.18 g
Cholesterol 0.05 mg
Calcium 62.9 mg
Iron 1.01 mg
Zinc 0.19 mg
Vitamin A 198.4 ug
Vitamin C 16.4 g
Folic acid 50.4 ug
Salt (Sodium) 23.3 mg
Sugars 6.45 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.