Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
616
Calories
11g
Protein
36g
Fat
63g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Israeli Couscous
- 1 1/4 cup water
- 3 red bell peppers, roasted and skins removed
- 2 cloves garlic
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 1 tbsp sherry vinegar or lemon juice
- 1 avocado
- 1 cup Israeli Couscous
- 1 1/4 cup water
- 3 red bell peppers, roasted and skins removed
- 2 cloves garlic
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 1 tbsp sherry vinegar or lemon juice
- 1 avocado
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes