Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
437
Calories
14g
Protein
24g
Fat
42g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Acorn | not in our table | 0 |
| Peppermint | 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
- 3/4 cup almonds
- 1 Tbs. chopped fresh sage
- 2 tsp. salt, plus more, to taste
- 1 tsp. ground cinnamon
- 1 tsp. chili powder
- 1 tsp. freshly ground pepper
- 2 acorn squashes, about 2 1/2 lb. total
- 1 Tbs. extra-virgin olive oil, plus more for
- drizzling
- 2 cups Israeli couscous
- 6 oz. feta cheese, crumbled
- 1/4 cup minced fresh mint, plus sprigs for
- garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes