15 min
Suitable for vegans
Temperature: Hot
Cuisine type: Arabic cuisine, Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Couscous 0.35 kg
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.15 ud
Parsley 0.001 g
Water 0.5 l
  • 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 4.6 g
Saturates 2.0 g
Monounsaturated fatty acids 7.1 g
Polyunsaturated fatty acids 1.18 g
Cholesterol 0.05 mg
Calcium 59.92 mg
Iron 0.97 mg
Zinc 0.18 mg
Vitamin A 175.52 ug
Vitamin C 15.92 g
Folic acid 49.91 ug
Salt (Sodium) 56.99 mg
Sugars 7.03 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.