Photo: K8
Moroccan vegetables with couscous
21 ingredients
30 min + 1 hr
Serves 4
openrecipes
Aubergines are wonderful roasted, serve with couscous and topped with chickpeas to make this flavourful vegetarian dish.
Estimated Nutrition (whole recipe, rough)
694
Calories
23g
Protein
30g
Fat
91g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Coriander | 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
- 2 small aubergines
- calorie controlled cooking oil
- ½ medium onion
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp hot chilli powder
- pinch ground cinnamon
- 227g/8oz tin chopped tomatoes
- ½ red pepper
- 1 medium courgette
- 400g/14oz tin chickpeas
- 2 heaped tbsp roughly chopped fresh coriander
- 400ml/14fl oz vegetable stock
- ½ small lemon
- 15g/½oz roughly chopped pistachio
- 100g/3½oz fat-free natural yoghurt
- ½ vegetable stock
- 80g/2¾oz wholegrain couscous
- ½ small lemon
- 2 heaped tbsp roughly chopped fresh coriander
- freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes