Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
703
Calories
48g
Protein
21g
Fat
82g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1/4 cup plus 2 Tbs. olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 3/4 cups chicken broth
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 1/2 cups instant couscous
- 3/4 cup slivered almonds
- 1 can (15 oz.) chickpeas, rinsed and drained
- 1 red bell pepper, seeded and chopped
- 3/4 cup brine-cured black olives, pitted and chopped
- Juice from 1 lemon
- 1/4 cup finely chopped fresh flat-leaf parsley
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